Name: Andouille Sausages with Stewed Greens and White Beans
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 smoked andouille sausages, each about 4 ounces; 1 tablespoon vegetable oil; 1 cup/120 grams finely diced yellow onion; Pinch crushed red pepper flakes; 2 teaspoons minced garlic; 1½ pound/680 grams 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 (cannellini), rinsed and drained; 1½ cup/360 milliliters chicken broth; 2 tablespoons fresh lemon juice

Consignes

Prepare the grill for direct cooking over medium heat (350° to 450°F) .
Prepare the grill for cooking over medium heat (400°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.
Grill the sausages over medium heat, with the lid closed, until browned and warmed through, 8 to 10 minutes, turning once or twice.
Heat a deep cast-iron Dutch oven over medium heat. Add the oil, onion, and red pepper 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.
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.