Ingredients

1 tablespoon vegetable oil

3 ounces andouille sausage, halved lengthwise and ct into 1/4-inch half-moons (see note)

1/2 red onion, sliced thin

3 garlic cloves, minced

2 pounds tender greens (see note), stemmed (see related step by step) and chopped rough

2 tablespoons cider vinegar

Salt and pepper

Preparation

  1. BROWN SAUSAGE Heat oil in Dutch oven over medium heat until just smoking. Cook sausage until well browned, about 5 minutes. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

  2. COOK GREENS Add greens and vinegar to pot and cook covered, stirring occasionally, until greens are wilted and have released their juices, about 3 minutes. Remove lid and increase heat to high. Cook until liquid evaporates, 2 to 3 minutes. Season with salt and pepper. Serve.