When selected properly, sausage can take you to the places you want to go.
I want to go to New Orleans, so I recently bought some andouille.
It wasn’t quite the trip I’ve been dreaming of, but it was a good start, and one I am happy to celebrate in the meantime.
I love okra so much that’s kind of a thing. So: Okra. And Old Bay for the same damn reason. You can fill up this saute with as much kale (or collards or mustard greens) as you’d like. I added a large bowl’s-full for this meal, and it was the just-right amount.
If you’re feeling wild and crazy (and hungry), go ahead and throw some poached eggs on top of this — or some catfish, or some grilled chicken. Just don’t forget the andouille. Bon voyage!
Okra, Kale, Old Bay, and Andouille Saute.
- 1 tablespoon ghee
- 1/4 of an onion, chopped
- 2 garlic cloves, minced
- 1/2 red bell pepper, chopped
- 1 teaspoon + t/2 teaspoon Old Bay seasoning
- 6-7 ounces of andouille sausage links, chopped (I used fully-cooked chicken andouille links)
- 1 pound okra, trimmed and cut on the bias
- Apple cider vinegar
- Torn kale, or other greens (3-4 cups, or to your preference)
In a large cast-iron skillet or saute pan, warm the ghee over medium heat. Add the onion, garlic, bell pepper, and 1 teaspoon of Old Bay and saute for about 8-9 minutes, until the onion and pepper is very soft and well cooked. Add the sausage and okra and another 1/2 teaspoon of Old Bay. Continue to saute until the okra is cooked, about 7-8 minutes. Deglaze the pan with a splash of apple cider vinegar, scraping the bottom of the pan to release the delicious browned bits at the bottom. Add the kale and continue to cook until it has wilted. Salt as needed.