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All RecipesPork

Recipe by Jamie Purviance

Andouille Sausages with Stewed Greens and White Beans

  • People

    Serves 4

  • Prep Time

    15 mins

  • Grilling Time

    8 to 10 mins

People
Serves 4
Prep Time
15 mins
Grilling Time
8 to 10 mins

the Ingredients

20151023095359 Row Pork 55
  • 4 smoked andouille sausages, each about 4 ounces
  • 1 tablespoon vegetable oil
  • 1 cup / 120 grams finely diced yellow onion
  • Pinch crushed red pepper flakes
  • 2 teaspoons minced garlic
  • 1½ pound / 680 grams kale or collard greens, stemmed and cut into ¼-inch ribbons
  • ½ teaspoon kosher salt, plus more to taste
  • 2 cans (each 14 to 15 ounces) white beans (cannellini), rinsed and drained
  • 1½ cup / 360 milliliters chicken broth
  • 2 tablespoons fresh lemon juice

Special Equipment

  • deep cast-iron Dutch oven or other heavy skillet

Instructions

  • 01 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 02 Grill the sausages over direct medium heat, with the lid closed, until browned and warmed through, 8 to 10 minutes, turning once or twice.
  • 03 Heat a deep cast-iron Dutch oven over medium heat. Add the oil, onion, and red pepper flakes and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the greens gradually, adding more as each handful becomes limp, until all are thoroughly wilted, about 5 minutes. Season with ½ teaspoon salt and fold in the beans.
  • 04 Stir in the broth, bring to a boil, reduce to a steady simmer, cover, and cook for 10 minutes. Uncover and simmer until the liquid has thickened, about 5 minutes. Smash some of the beans with the back of a spoon. Stir in the lemon juice and season with more salt, if needed.
  • 05 Nestle the grilled sausages into the beans and cook gently for 2 to 3 minutes to reheat the sausages and combine the flavors. Serve warm.
Ingredients
Instructions

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