Louisiana Greens and "Sausage"
Vegetarian Times Issue: June 1, 2004 p.33
A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens.
Directions
- Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.
- Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.
ingredient list
Serves 6
- 2 tsp. olive oil
- 1/4 tsp. crushed red pepper
- 4 cloves garlic, minced
- 1 medium-sized onion, coarsely chopped
- 1 14-oz. bulk-style soy “sausage”
- 16 oz. mixed greens, such as mustard, collard, turnip and spinach
- 2 1/2 Tbs. red wine vinegar
- 1/3 cup white wine or vegetable stock
- 2 cups vegetarian “chicken” stock, boiling
- 3/4 cup tomato sauce
- 1/2 Tbs. dried thyme
Nutritional Information
Per SERVING:
| Calories |
155 |
| Protein |
13g |
| Total Fat |
2g |
| Carbs |
20g |
| Sodium |
392mg |
| Fiber |
5g |
| Sugar |
5g |
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This is a wonderful recipe! Very filling and lots of flavor.
Very delicious! Lots of flavor, really good served with black eyed peas and rice.
I was astonished at how easy and tasty this dish turned out. It makes a great meal for a busy weeknight, especially when served over rice.
i live in cedar park tx ,where can i buy veg-chicken stock
I made this a few nights and I didn't like this dish at all. I really wish I had because this sounded so good. It was just too soupy.
Unfortunately, this wasn't very good.
One of our favorites! It's become a staple in our house.