Greens and andouille

  • 500g bitter greens or spinach
  • Salt
  • 2 tbsps extra-virgin olive oil
  • 350g to 500g cooked andouille sausage, chopped
  • 1 medium onion, chopped
  • 125ml chicken stock
  • 2 tbsps cider or wine vinegar
  • Sprinkle of sugar
  • Black pepper
  • Grated nutmeg to taste
1) Heat a saucepan with a few inches water over medium heat. Bring to the boil, season with salt, to taste, and add the bitter greens.

2) Cook for a few minutes, then drain and reserve.

3) Heat the extra-virgin olive oil in a large frying pan over medium to medium-high heat, and add the andouille.

4) Brown the the chopped sausage, then add the onions and cook for about 5 minutes until softened.

5) Stir in the stock and add the bitter greens.

6) Heat through for a few minutes, then douse with vinegar, and season with sugar, salt, pepper and nutmeg, to taste.

7) Transfer to a serving bowl and serve.

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