Marty wrote:

>> Greens with Smoked Sausage
>
> Sounds good. What was your method? Might be a good way to use some of my
> mother lode of andouille.

Quarter sausage lengthwise, then cut crosswise into dice. Chop an onion
finely and mince two cloves of garlic.

Put a little oil into the bottom of a saucepan and place over medium heat.
When oil is hot, add the sausage onions, and garlic. Cook until onions are
tender, stirring occasionally.

Meanwhile, wash greens. I used rainbow chard, which means that I also used
the stems: The stems were removed by stripping away the leaves by hand, then
the stems were chopped crosswise finely. The stems went into the pot and
cooked for a couple minutes while I cut the leave into inch-wide ribbons.
(For something with intractably-fibrous stems like curly kale, you'd just
cut out the stems and discard them.)

The leaves went into the pot and were sprinkled with salt. There was still
some water clinging to them, which provided extra steam for cooking. I also
added a shot of bourbon to give extra flavor and liquid.

Cover the pot and cook until flavors are melded and chard is cooked through,
about 20 minutes.


Bob