Southern Greens & Sausage Hot Tub

Recipe Ingredients

• 2 packages (13.5 ounces each) JOHNSONVILLE Andouille Rope Sausage or Smoked Rope Sausage, cut bias-slice pieces
• 3 bunches collard/turnip/mustard greens, thickest stems removed, chopped
• ½ pound bacon, diced
• 1 medium onion, diced
• 2 jalapeno peppers, diced
• 2 tablespoons red pepper flakes
• 3 cloves garlic, minced
• ½ cup Italian dressing
• 3 cups chicken stock
• Salt and pepper, to taste
• Prepared corn bread
• 1 (10x14x3-inch) heavy duty foil pan

Cooking Instructions

1. Wash greens thoroughly, remove thick stems and chop the rest; set aside.
2. Place foil pan on grill over medium heat; add bacon.
3. Cook bacon until crisp, remove and set aside.
4. Cook and stir onions and jalapenos in bacon drippings until tender; 3-5 minutes. Add garlic and red pepper flakes; cook and stir another 3-4 minutes. Remove and set aside.
5. Add greens to bacon drippings; let greens cook down a little; add 1-½ cups chicken stock.
6. Bring liquid to a simmer and let greens cook, uncovered, until stems are soft; 30-45 minutes. Add more chicken stock as necessary.
7. Add the Italian dressing, sausage and bacon to hot tub, simmer 10-15 more minutes.
8. Season to taste and serve with corn bread.