Sauteed Collard Greens with Andouille Sausage, Garlic, and Beer

1. Prep

Start by stripping the collard greens from the stems. Cut the leaves into 1-2 inch pieces and submerge them in a bowl of cool water. Agitate for 5-10 seconds, then lift them out of the water. Repeat this process with fresh water until there is no sediment left in the bowl. Dry in a salad spinner or on paper towels. Slice the garlic and onion, cut the sausage into 1/4 inch pieces and zest the lemon.

2. Sweat Aromatics

Heat a large skillet over medium heat. Once hot, add a drizzle of extra-virgin olive oil, enough to lightly coat the bottom of the pan. Add the onion and garlic to the pan with a pinch of salt. Cook for about 3-4 minutes or until fragrant and soft but not browned.

3. Add Sausage

To the skillet, add the sliced andouille sausage. Cook for about 3-4 minutes, stirring occasionally, until the sausage has rendered some of its fat and is lightly browned.

4. Saute Greens

Add the chopped collard greens to the skillet with a pinch of salt. Sauté, frequently stirring, for about 5-7 minutes or until the greens begin to wilt and are coated in the flavorful sausage and garlic mixture.

5. Deglaze

Pour the beer into the skillet. Stir to lift any browned bits off the bottom of the pan as the beer simmers. Reduce the beer by about 80%.

6. Finishing Ingredients

Remove the skillet from heat and add the lemon zest, adjust the seasoning to taste with salt, black pepper and lemon juice.