To turn this hearty main dish into a side dish, cut out the sausage completely or include only half the amount.
Makes four servings
- 1 bunch beet greens (about 6 cups)
- 1 tbs. extra-virgin olive oil
- 6 oz. cooked sausage, such as andouille or kielbasa, diced (ideally nitrate- and nitrite-free sausage)
- 1 shallot, minced
- 2 tbs. red-wine vinegar
- Salt to taste
- Freshly ground black pepper to taste
Separate the leafy greens from their stems and cut the stems into 1/2-inch pieces. Coarsely chop the leafy greens. Heat the olive oil in a large skillet and sauté the sausage for a few minutes to flavor the oil. Add the stem pieces and shallot, and sauté until almost tender, about five minutes. Add the red-wine vinegar and simmer for one to two minutes until absorbed by the stems and sausage. Add the leafy greens and cook just until wilted. Season with salt and black pepper to taste.