2 tablespoons olive oil
1/4 pound hot andouille sausage, removed from casing and crumbled
1 cup sliced yellow onion
1 tablespoon minced garlic
1 pound collard, mustard, or beet green leaves, or a combination
2 cups chicken stock
1/2 teaspoon salt
For the Rice:
1/4 cup small-diced onion
1/2 teaspoon minced garlic
1 cup long grain white rice
2 cups chicken stock or water
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup chopped fresh green onion tops
4 (12-ounce) double-cut pork chops
2 teaspoons Essence, recipe follows
2 teaspoons salt
1 teaspoon fresh cracked black pepper
2 tablespoons olive oil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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