This is the recipe I used in Amarillo's TV Station KAMR, Studio 4 Show in 2012
Smothered Greens with Andouille, Bacon
Yield - 6 - 8 servings
Ingredients¼ pound andouille sausage (cut into wedges) ¼ pound tasso (diced) 1 small onion, chopped 2 tablespoons olive oil ½ pound mustard greens ½ pound collard greens 1 cup chicken stock 1 tablespoon rice wine vinegar 1 tablespoon sugar
Method:In a ten inch skillet over high heat, sauté the first four ingredients until onions are clear. Add greens and chicken stock. Simmer until greens wilt and are very tender (about ten 10 minutes). Lower heat and rice wine vinegar and sugar. Simmer for 5 minutes. Serve.
Top the cooked Greens with White Lump Crabmeat!!!! WOW now you have a FANTASTIC entree!!
Can be served over rice.
This is also the recipe I used in the "New Orleans Soul Food" Interactive cooking class at WTAMU in 2012
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: November 21, 2016.