by ashley_samuel_pierson
View
my 17 recipes »
Brussels Sprouts for Breakfast's Testing Notes:
Expand Collapseashley_samuel_pierson's Notes:
Expand2 1/2 pounds greens; mixture such as mustard, asian, and beet Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1 pound andouille sausage, fresh and sliced Ask a question about this ingredient
1 small onion Ask a question about this ingredient
1 1/2 cup chicken stock- reserve 1/2 cup for later Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
1/4 teaspoon cayenne pepper Ask a question about this ingredient
1/2 teaspoon smoked paprika Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
3 tablespoons red wine vinegar Ask a question about this ingredient
In a skillet over medium heat add olive oil. Brown sausage, then add onions. Cook until onions are just soft, about 5 minutes.
Ask a question about this stepStir in 1 cup chicken stock. Add the reserve stock if needed in step 3.
Ask a question about this stepAdd greens,cinnamon,cayenne pepper, paprika, salt and pepper. Turn down heat to medium low. Add lid to skillet and let greens cook for 30 minutes. Be sure to check liquid making sure greens don't scorch. Add reserve stock if needed.
Ask a question about this stepTransfer greens with sausage to a serving bowl. Add vinegar over the greens. Toss and serve.
Ask a question about this stepThanks sor the feedback Brussels Sprouts for Breakfast! I agree about the ham hock!
I posted your recipe to my blog... hope you don't mind! I'm sure all my readers will love the recipe! http://brusselsforbreak.blogspot.com/2011/09/recipe-testing-for-folks-at-food52.html
Looking forward to testing out your recipe this weekend with lots of fresh ingredients from the farmer's market!!
Thanks Brussels Sprouts for Breakfast! I would love to hear how it turned out!
I loved it!! So did everyone I served it to. Such a good variation on traditional southern greens. I never want to take the ham hock out at the end!
Thanks Sdebrango!
I went to the farmer's market Saturday and I bought a mix of greens. Mustard greens are delicious!
Very nice, love all the flavors and the sausage. Would love this with the mustard greens,
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Hey Brussels Sprouts for Breakfast! I think that is great, hope your readers enjoy. i need to stop by your blog!