Collard Greens with Andouille Sausage



This recipe is for my dad!
Last week when I was visiting my parents’, he asked me if I had ever made collard greens. I love greens.. but collards weren’t one of the vegetables we grew up with in our Italian home. My research and investigation begun at the grocery store with my first purchase of this Southern favorite. 

The texture was hearty and firm with a mild taste. This vegetable could hold up to a protein and spice! I have always wanted to make Andouille sausage, and I totally envisioned the spiciness with the mild flavor of the collards. So my mixing and matching began. Really simple ingredients, but such a beautiful melding of flavors and texture. You can almost do without the extra heat of the red pepper flakes because the sausage is so spicy, but the greens really need the seasoning. Be sure to cook your sausage separately to let them keep their own unique flavor. It was really the collards that I intended to enhance. This dish was a success, and my introduction to Cajun style cooking! Can’t wait to make blackened fish!! :)


Collard Greens with Andouille Sausage

Ingredients
1 Large Bunch Collard Greens
1 Pkg. Spicy Andouille Sausage (4 links)
1 Whole Shallot thinly sliced
2 Cloves Garlic finely minced
½ Teaspoon Red Pepper Flakes
2 Teaspoons Lemon zest
¼ of a lemon
Olive Oil



Directions
Clean Collard greens, drain and slice. Set a side.
Slice sausage on the diagonal. Set a side.
In a large cooking pan, brown sausage in a few tablespoons of olive oil. 
Remove sausage and set a side. In same pan, add a few more teaspoons of olive oil, sauté shallots and garlic till translucent and golden. Add red pepper flakes. Add sliced collards and stir till cooked. I like my stems to be aldente, but the leaves to be semi-soft. 
You can cook them to your desired tenderness. Add lemon zest and toss to incorporate. Squeeze around a ¼ of the lemon over the greens. Add the Andouille Sausage back to the collard greens and stir to warm them through. 

Serve on a pretty platter and enjoy!

Through The Bible with Food Photos | February | Leviticus 7:11-13













The Inspired Plate | February | Eggs


Welcome to The Inspired Plate’s February edition of our monthly food photography challenge. Today we are celebrating the “Egg”.  This was a last minute photo shoot for me and I needed to make something quick! With the cold weather we have been experiencing ‘Egg Flower Soup’ sounded like the perfect choice! Although.. I really wasn’t pleased with the lack of “egg lustre”. Eggs really are the prettiest subject matter and I had to at least offer a photo in it’s traditional form. So, a Sunday afternoon brunch dish of ‘Eggs with Andouille Sausage and Fried Potatoes’ made a quick appearance on my photo table too. 


The recipe for the Egg Flower Soup is as simple as a few cups of chicken broth and stirred up eggs. It goes as follows;

EGG FLOWER SOUP (Egg Drop Soup)

Ingredients
4 Cups Chicken Broth
1 Tsp. White peppercorns finely milled
1 Tsp. Freshly grated ginger, or ground dried ginger
2 Tbs. Corn starch plus water to make a thin slurry
2 eggs well beaten with 2 teaspoons of water
2-3 green onions sliced
(Sea Salt if needed)
Chow-Mein Noodles

Directions
Heat 4 cups of chicken broth. Meanwhile, clean and slice green onions and set aside.
Make the cornstarch slurry by adding a few teaspoons of water the cornstarch. Set aside. Add pepper and ginger. Stir till simmering. Add the cornstarch slurry and stir till it thickens a bit. Let come to a gentle simmer and then turn the heat off.
Give the eggs and water another quick whip.. Take soup pot off of the heat. While stirring the soup around, slowly add the egg mixture in a thin stream. The egg will cook in thin shreds. Mix in your green onions and top with chow-mien noodles. Enjoy!! :)


I hope you enjoy our challenge round this month. I am so excited to see what the rest of the gals are sharing today. I'm also excited to share with you, my friend Jayme Franklin | Family Portrait and Film Photographer, has come to join our team. I first met Jayme a few years ago when we shared in a few other personal photo projects. I am SO glad that she has finally taken the foodie plunge!!! Welcome Jayme! xoxo

Now make sure you head on over to my Southern California comadre (girl-friend), Kim Kelly | San Diego Photographer and Writer!! If I haven't told you before, I LOVE this gal and she is an amazing cook, travel and food writer as well as photographer! Please leave her a sweet note, and then make your way through the Inspired Plate Circle!

And here is our Cajun style Sunday Brunch with spicy Andouille Sausage, Fried White Rose Potatoes and Eggs Sunny Side Up! 

Ciao,
Laurie V.