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.