COLLARD-ANDOUILLE STIR FRY

A few ingredients, some chopping, and some simple preparations will make a quick, delicious, one-dish dinner.

RICE:

Start it cooking first.

Place one cup of long-grain rice in a 2-liter Pyrex dish.

Add two cups water.

Cover the dish with clear plastic wrap.

Punch three holes in the top.

Place in the microwave and cook on the “rice” setting. (If you don’t have such a setting, cook it for ten minutes and check it.)

Be careful not to burn yourself when you remove the cover. The steam can become hot. This method produces perfect rice.

PREPARATIONS FOR STIR-FRY:

Slice 1 package (12 or 16 ounces) Andouille sausage.

Pull the leaves off a handful of cilantro.

Chop 1 large onion, 1 medium green bell pepper, and 2 or 3 tender ribs of celery, and 1 bunch of collard greens.

EAST WAY TO CUT UP COLLARD GREENS:

Remove the stalk with a sharp knife.

Roll 3 or 4 leaves in a tight roll.

Cut across these to form chiffonades. (If you prefer even smaller pieces, chop them some more.)

STIR-FRY;

Place 1 to 1 ½ tablespoons olive oil or half olive oil and canola oil in a heavy duty deep skillet.

Sauté the mixture about fifteen minutes.

Stir occasionally.

Do not add water.

Collard will be chewy and delicious.

4 servings