The spicy Cajun-style sausage gives these hearty greens a kick, but nothing that a cooling side of slaw and freshly baked cornbread can't offset. Andouille is a coarsely ground, hardwood-smoked pork sausage seasoned with cayenne, red pepper, paprika, garlic, and thyme. French in origin, it's most closely associated with the Cajuns of the Louisianna bayous, where it has a starring role in gumbo, jambalaya and red beans and rice. If you're spice averse, you can make this recipe with a mild sausage and omit the Cajun seasoning.
- 1 bunch mustard greens
- 1 bunch kale
- 1 to 2 tablespoons olive oil
- 1 medium onion, chopped
- 12 to 16 ounces andouille or Cajun-style sausage, sliced
- 1 teaspoon Cajun seasoning blend
- 1/4 teaspoon ground black pepper
- 1/2 cup broth (chicken or vegetable) or water
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 12 to 18 cherry tomatoes, sliced or halved, depending on size, or 2 medium tomatoes, diced
- Wash greens well in two to three changes of water and cut out the thick stems. Cut into 1-inch wide strips.
- In a large saucepan or Dutch oven, heat olive oil over medium heat.
- Add the onion and sausage and cook, stirring until lightly browned. Add the Cajun seasoning, pepper and broth or water.
- Add the greens and garlic and bring to a simmer.
- Lower the heat, cover and simmer for 25 minutes, stirring occasionally until greens become tender.
- Stir in the lemon juice and tomatoes and continue cooking for another 5 minutes.
|Nutritional Guidelines (per serving)|
|Total Fat||25 g|
|Saturated Fat||7 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||3 g|