Spicy Kale and Mustard Greens With Cajun Sausage

Spicy Kale and Mustard Greens With Cajun Sausage
Diana Rattray
  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: 4 Servings
Ratings

The spicy Cajun-style sausage gives these hearty greens a kick, but nothing that a cooling side of slaw and freshly baked cornbread can't offset. Andouille is a coarsely ground, hardwood-smoked pork sausage seasoned with cayenne, red pepper, paprika, garlic, and thyme. French in origin, it's most closely associated with the Cajuns of the Louisianna bayous, where it has a starring role in gumbo, jambalaya and red beans and rice. If you're spice averse, you can make this recipe with a mild sausage and omit the Cajun seasoning.

What You'll Need

  • 1 bunch mustard greens
  • 1 bunch kale
  • 1 to 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 12 to 16 ounces andouille or Cajun-style sausage, sliced
  • 1 teaspoon Cajun seasoning blend
  • 1/4 teaspoon ground black pepper
  • 1/2 cup broth (chicken or vegetable) or water
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 12 to 18 cherry tomatoes, sliced or halved, depending on size, or 2 medium tomatoes, diced

How to Make It

  1. Wash greens well in two to three changes of water and cut out the thick stems. Cut into 1-inch wide strips.
  2. In a large saucepan or Dutch oven, heat olive oil over medium heat.
  3. Add the onion and sausage and cook, stirring until lightly browned. Add the Cajun seasoning, pepper and broth or water.
  4. Add the greens and garlic and bring to a simmer.
  5. Lower the heat, cover and simmer for 25 minutes, stirring occasionally until greens become tender.
  1. Stir in the lemon juice and tomatoes and continue cooking for another 5 minutes.