I'm hungry for some sautéed greens and vegetables. I thought I'd add a bit of flavor to the mix with some diced andouille sausage, which easily transforms this simple supper into an upscale Cajun dining affair.

This was perfect served with a side of red beans and rice--no need for much fuss as the flavorful sausage spiced and permeated the dish to perfection. I purchased the andouille from Sparrow Meats in Kerrytown. Grits would have been another excellent choice of side dishes.

Yield: 4 servings Time: 15 minutes Cost: $7.50

Ingredients

2 tablespoons extra virgin olive oil 3 tablespoons diced onion 3 tablespoons celery celery 3 tablespoons chopped bell pepper 1/4 teaspoon cayenne 1/4 teaspoon white pepper 1 teaspoon fresh thyme (1/2 teaspoon dry ), plus extra sprigs for garnish 3 cups sliced baby bella mushrooms 1 1/2 cups diced andouille sausage 2 cups cooked leafy greens, such as spinach, collard or kale

Directions

1. In a large sauté pan, heat oil to medium heat. Sauté onion, with a pinch of kosher salt, 1 minute. Add celery and red pepper and sauté an additional 2-3 minutes or until softened. 2. Stir in red and white pepper, thyme, mushrooms and andouille. Continue to cook 3-4 minutes until mushrooms are soft and sausage is beginning to brown. Stir in greens and serve.