Greens and Andouille

Ingredients

• 0.5 cup chicken stock see 
• 1 pound dandelion greens 
• 6 servings nutmeg freshly grated
• 2 tablespoons olive oil extra-virgin
• 1 medium onion 
• 6 servings salt 
• 6 servings salt and pepper black freshly ground
• 6 servings sprinkle sugar 
• 2 tablespoons red-wine vinegar 
• 0.8 pound parcooked or fresh crumbled chopped

Equipment

• bowl
• frying pan

Directions

1. Watch how to make this recipe.
2. Heat a pan with a few inches water over medium heat. Bring to a boil, season with salt, to taste, and add the bitter greens. Cook for a few minutes, then drain and reserve.
3. Heat the extra-virgin olive oil in a large skillet over medium to medium-high heat and add the andouille. Brown the crumbles or the chopped cooked sausage, then add the onions and cook until softened, about 5 minutes. Stir in the stock and add the bitter greens.
4. Heat through for a few minutes, then douse with vinegar, and season with sugar, salt, pepper and nutmeg, to taste.
5. Transfer to a serving bowl and serve.