There’s a fantastic recipe called “Voodoo Greens” in The Encyclopedia of Cajun and Creole Cuisine by Chef John Folse that produces the most amazing greens I’ve ever had. The recipe calls for no fewer than 6 types of meat and sausage, 8 types of greens, and takes hours of simmering, but the liquor that accumulates in the pot is highly addictive. We’ve made Voodoo Greens before to go along with a big pot of black-eyed peas for New Year’s, and I’ve seen friends drink the greens juice straight from the bowl.
I want a bowl of meaty greens sometimes without the hours of work, though. This is a shortcut method for a side dish that works well with fish, pork chops, meatloaf, or chicken, or as something to toss with freshly cooked pasta. You can also use it as an omelet filling (just make sure you drain off the juice). Get green!
- ½ pound andouille sausage, casings removed, sliced in quarter-circles
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 2 to 4 cups chicken stock
- 2 large bunches of greens (I used mustard and collards), stems trimmed and leaves chopped or left whole, as desired
- red wine vinegar, to taste
- salt and pepper, to taste
- Tabasco or other hot sauce
- Heat a large saucepan over medium high heat and pour in the oil. Saute the andouille for about 5 minutes, until browned.
- Add the garlic and stir for a minute. Pour in 2 cups of chicken stock and start adding the greens a few handfuls at a time, until they wilt down enough to all fit in the pot.
- Bring to a boil, then reduce the heat to a low simmer, cover, and simmer for 35 minutes to an hour, until the greens are very tender. Keep checking the liquid level and add more chicken stock if necessary to keep the greens from drying out and burning.
- Season to taste with red wine vinegar, salt and pepper, and Tabasco.