Monday, February 9, 2015

Andouille Sausages with Stewed Greens and White Beans

I put it off long enough.  We kept substituing spinach in place of kale.  I didn't like it as a child.  People told me it tasted like collards which I had last year, and confirmed I don't like.  So we kept putting it off.

Then I found this recipe on the Weber Grilling page.  D and I debated on Kale v Spinach.  In the end, we decided would go with whatever was cheaper.  Saturday rolled around, and we went to the butcher to buy some Andouille.  No, we don't always go to the butcher to buy our meat, but it is an excuse to go drink a beer (the butcher is next to a bar with 60 taps). to there.

We ended up buying kale because it was cheaper.  We debated on Cannelini Beans v Great Northern Beans.  We went with the GNB, again because they were cheaper.

I came home while D was cooking and grilling.  The house smelled awesome from the sausage, and there was kale every where.  One of the dogs really enjoyed it.

D dumped the kale in the pot, and it quickly wilted.  He added the beans.

We watched some Futurama and everything was done.

The taste was really good.  We said the next time we would add a 3rd bunch of kale.

Photo by ALB
Andouille Sausages with Stewed Greens and White Beans

Recipe by Jamie Purviance, Weber.Com
Serves: 4
Prep time: 15 minutes, plus about 30 minutes for the greens and beans
Grilling time: 8 to 10 minutes
Special equipment: deep cast-iron Dutch oven or other heavy skillet

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
2 bunches 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, rinsed and drained
1½ cups chicken broth
2 tablespoons fresh lemon juice

Prepare the grill for direct cooking over medium heat (350° to 450°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.

Photo by ALB
Heat a deep cast-iron Dutch oven over medium heat. Add the oil, onion, and red chile 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.

Photo by ALB
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.

Nutritional Information
From My Fitness Pal
Calories: 578; Total Fat: 28 g; Saturated Fat: 7 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 1919 mg; Potassium: 864 mg; Total Carbohydrate: 45 g; Dietary Fiber: 14 g; Sugars: 2 g; Protein: 37 g

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