Southern Collard Greens and Andouille Sausage

The first time I had collard greens was in Charleston, South Carolina. We were at a little diner and collards were offered as a side option, right next to the french fries. Well, I made the smart choice and was introduced to a delicious dish very similar to this one. I received collard greens in my organics delivery last week so here goes. We enjoyed this with andouille sausage--be sure to check the label to make sure it is paleo friendly. Enjoy this spicy little treat!

Adapted from foodnetwork.com.


Serves 4.

Ingredients
4-6 slices bacon, cut into 1/4-inch dice (about 1 cup)
2 bunches collard greens, rinsed
1 cup diced onion
1/4 tsp crushed red pepper flakes, optional
1/2 tsp freshly ground black pepper
1+ 1/4  cup chicken stock
1/2 cup water
1/3 cup apple cider vinegar
1 tsp hot pepper sauce  (I like Frank's Original.)
4 paleo-friendly andouille sausages

Preparation

1. Remove tough stems from collard greens, then cut into two-inch ribbons by stacking several leaves, rolling them, then cutting them crosswise. Repeat until all leaves are cut.
2. In a large, deep skillet or a stock pot, add bacon and saute over medium-high heat until crispy, about 5-10 minutes. Transfer bacon onto a paper towel to drain.
3. Remove all but about 2 Tbsp bacon fat from skillet. Add onion and saute until translucent, about 5 minutes.
4. Add crushed red pepper, black pepper, and collards. Saute over medium heat until collards wilt, stirring every 2-3 minutes. Add 1 cup chicken stock and water, stir, then cover and simmer for 30-45 minutes. 
5. Remove the lid. If all of the moisture has boiled down, add about 1/4 cup of chicken stock and stir. Increase the heat to high, and add vinegar and hot sauce. Stir and let flavors blend for 1-2 minutes.
6. While collards cook, prepare sausage according to package directions.
7. To serve, transfer the mixture to a bowl or divide among individual plates. Sprinkle with bacon and serve with additional hot sauce, if desired. Serve with sliced sausages.