I have to admit I pick salty pleasures over sweet ones.
My favorite thing ever with steamed rice? (Besides Kimchee) Collard greens with chicken andouille sausage.
Don’t get me wrong I make them with smoked hocks but Will doesn’t eat pork so my tasty alternative is extremely pleasing.
It’s one of the easiest things to make and it smells delicious throughout the course of the night and they heat up nicely too. They don’t last very long in my home, but they are so good and irresistible!
1 whole yellow onion, chopped
3 Tbsp olive oil
Two chicken andouille sausage links (I use a Sprouts version)
Sauté the above ingredient in a pot
I then chop up 5 bunches of organic collard greens while the onion mixture is cooking down
2 cups chicken stock
1 tsp sea salt
1/4 tsp cayenne
1 Tbsp apple cider vinegar
1 Tbsp sugar
1/2 tsp pepper
Add to onions and andouille mixture
Let it boil for a minute
Add the greens and turn them till they’re all wet and starting to wilt
Transfer everything in the stock pot into a crock pot and turn on low
6 hours later…a softened bow dark and sultry green color comes out this salty yummyness in a bowl that will just make you slump in your chair and smile.