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Andouille Sausages with Stewed Greens and White Beans
Jamie Purviance
Fuel Type:
- Serves 4
- 8 to 10 mins
Ingredients
Instructions
the Ingredients
- 4 smoked andouille sausages, each about 4 ounces
- 1 tablespoon vegetable oil
- 1 cup finely diced yellow onion
- Pinch crushed red pepper flakes
- 2 teaspoons minced garlic
- 1½ pound 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 chicken broth
- 2 tablespoons fresh lemon juice
Special Equipment
- deep cast-iron Dutch oven or other heavy skillet
Pellet Flavors
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FIRE UP YOUR GRILL
Instructions
- Prepare the grill for direct cooking over medium heat (350° to 450°F).Prepare the grill for cooking over medium heat (400°F).
- Grill the sausages over direct medium heat, with the lid closed, until browned and warmed through, 8 to 10 minutes, turning once or twice.Grill the sausages over medium heat, with the lid closed, until browned and warmed through, 8 to 10 minutes, turning once or twice.
- 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.
Related Grill Skills
- 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.
- 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.
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Recommended Tools
let's Gear up
Recommended Tools
Deluxe Tool Set
CAD $49.99