Andouille Sausages with Stewed Greens and White Beans

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.