From Cook’s Country magazine. Use your kale and mustard greens for this one from this week’s box – but it works with any greens you like.
Ingredients:
1 tablespoon vegetable oil 3 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half-moons 1/2 red onion, sliced thin 3 garlic cloves, minced 2 pounds tender greens, stemmed and roughly chopped 2 tablespoons cider vinegar Salt and pepper
Preparation:
Heat oil in Dutch oven over medium heat until just smoking. Cook sausage until well browned, about 5 minutes. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Add greens and vinegar to pot and cook covered, stirring occasionally, until greens are wilted and have released their juices, about 3 minutes. Remove lid and increase heat to high. Cook until liquid evaporates, 2 to 3 minutes. Season with salt and pepper. Serve.