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Jamie Purviance

Andouille Sausages with Stewed Greens and White Beans

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  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    8 to 10 min.

People
Serves 4
Prep Time
15 min.
Grilling Time
8 to 10 min.

the Ingredients

20151023095359 Row Pork 55
  • 4 smoked andouille sausages, each about 115 grams
  • 1 tablespoon vegetable oil
  • 120 grams finely diced yellow onion
  • Pinch crushed red pepper flakes
  • 2 teaspoons minced garlic
  • 680 grams kale or collard greens, stemmed and cut into 6-millimeter ribbons
  • ½ teaspoon kosher salt, plus more to taste
  • 2 cans (each 400 to 430 grams) white beans (cannellini), rinsed and drained
  • 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 (180° to 230°C).
  • 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

  • the Ingredients

    20151023095359 Row Pork 55
    • 4 smoked andouille sausages, each about 115 grams
    • 1 tablespoon vegetable oil
    • 120 grams finely diced yellow onion
    • Pinch crushed red pepper flakes
    • 2 teaspoons minced garlic
    • 680 grams kale or collard greens, stemmed and cut into 6-millimeter ribbons
    • ½ teaspoon kosher salt, plus more to taste
    • 2 cans (each 400 to 430 grams) white beans (cannellini), rinsed and drained
    • 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 (180° to 230°C).
    • 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.

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