Greens and Andouille

• 1 pound spicy, bitter greens such as mustard or dandelion greens
• Salt
• 2 tablespoons extra-virgin olive oil
• 3/4 to 1 pound andouille sausage, chopped or crumbled, parcooked or fresh
• 1 medium onion
• 1/2 cup chicken stock
• 2 tablespoons cider or wine vinegar
• Sprinkle sugar
• Salt and freshly ground black pepper
• Nutmeg, freshly grated

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

bitter, salt, extravirgin olive oil, sausage, onion, chicken stock, cider, sugar, salt, nutmeg

Taken from www.foodnetwork.com/recipes/rachael-ray/greens-and-andouille-recipe.html (may not work)