Louisiana Greens and "Sausage" - Yoga Journal

Louisiana Greens and "Sausage"


A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens.

  • SERVINGServings


  • 2 tsp. olive oil
  • 1/4 tsp. crushed red pepper
  • 4 cloves garlic, minced
  • 1 medium-sized onion, coarsely chopped
  • 1 14-oz. bulk-style soy “sausage”
  • 16 oz. mixed greens, such as mustard, collard, turnip and spinach
  • 2 1/2 Tbs. red wine vinegar
  • 1/3 cup white wine or vegetable stock
  • 2 cups vegetarian “chicken” stock, boiling
  • 3/4 cup tomato sauce
  • 1/2 Tbs. dried thyme


  1. Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.
  2. Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 155
  • Carbohydrate Content: 20 g
  • Fat Content: 2 g
  • Fiber Content: 5 g
  • Protein Content: 13 g
  • Sodium Content: 392 mg
  • Sugar Content: 5 g