Tuesday, September 25, 2012

Trader Joe's love: Southern greens and chicken andouille sausage

Trader Joe's love has been handed down at my house as Kelly in LA and Sara in Durham made shopping trips this past week just like their mama. My BFF has a TJ's under construction within walking distance of her lovely Bloomfield Hills homes so she trumps us all.  That might just be too tempting for any of the Rogers girls. Sara made my favorite red curry tofu for her friends. Kelly made chicken enchilada zucchini boats (Pinterest recipe?). I picked up something new:  washed, cleaned and ready for cooking Southern greens (mustard, turnip and collard greens with spinach) in a bag. The back of the bag's suggested recipe was the clincher:  Louisiana style sausage and greens. 

Among the many delicious things waiting for a chance to get out of my chest freezer and onto a dinner plate I have a Costco size supply of Amy's chicken andouille sausage (magical, it gives the dish all it's flavor) and TJ's brown rice all cooked, frozen and bagged.  Plus I had just stocked up on boxed organic chicken stock at Costco because soup and casserole season is back (give a little cheer).  I love warm and hearty Fall foods and happily warm up my oven instead of firing up the grill. This dish is a one pot stovetop weeknight wonder.   The ready to cook fresh greens are going to be on my permanent TJ's shopping list on my iPhone (love using Notes instead of little pieces of paper:  easy to update and hard to lose). Open up the windows and let the cool Fall air in while you cook!  



Southern Greens with Andouille Chicken Sausage

1 16-oz. bag Trader Joe's Southern greens Blend
2 T olive oil
1 medium or large white or yellow onion, chopped
3 cloves garlic, minced
1 pound chicken andouille sausage, cut into 1/4 inch rounds
2 C chicken broth
salt and pepper to taste
cooked brown rice or baked cornbread for serving

Heat oil over medium heat in a large deep skillet or dutch oven and cook the onion, stirring often for 5 minutes or so until softened.  Add the andouille rounds and cook until brown, about 5 more minutes.  Add the garlic and stir until fragrant, about one minute.  Add the greens and the broth and stir to combine.  Reduce heat to medium low and cover to simmer and soften the greens, about 10-15 minutes.  Season to taste with salt and pepper.  
Serve over cooked brown rice or crumbled cornbread, if desired.
Makes 6 servings.


onions and chicken andouille sausage 

new favorite from TJ's:  Southern Greens Blend

cooking down the greens with broth and seasoning

ta-da!

dinner!




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