French Soul Bowl

Chef Ina’s French Soul Bowl

Recipe: Ina Pinkney

Yield: 4 servings


  • 1lb. red potatoes, skin on, cut into 3/4-inch cubes
  • 8 oz. chicken sausage, cut in 1/2-inch rings
  • 1 bunch collard greens
  • 2 tbsp. vegetable oil
  • 1/4 red onion, sliced
  • 1 tbsp. cider vinegar
  • 1/2 cup low-sodium chicken stock
  • Salt and pepper to taste
  • 2 tbsp. Italian leaf parsley, chopped
  • Gribiche sauce (recipe follows)


  1. In a saucepan, cover potatoes with water and bring to low boil. Simmer until fully cooked. Drain potatoes, season with salt and pepper to taste.
  2. Pan fry chicken sausage rings until lightly browned. Then combine with prepared potatoes, gently mixing the two, then set aside.
  3. Coarsely cut collard greens crosswise into two-inch thick strips. Gather strips, then cut crosswise into two-inch pieces. Transfer pieces to a large bowl of cold water, swish to remove grit. Transfer greens to a colander and drain. Repeat until greens are free of grit.
  4. Heat oil in a very large skillet over medium-high heat. Add onion and cook until translucent, about four minutes. Then add greens; cook, stirring until they begin to wilt and are reduced in volume.
  5. Raise heat to high; add vinegar and cook until evaporated, about one minute. Add stock; reduce heat. Simmer covered until greens are just tender—12 to 14 minutes.
  6. Assemble each bowl by putting 1 1/2 - 2 cups of the potato and sausage mixture in the bottom. Then add 1/2 cup of the collard green mixture in a half moon shape around the outer edge of the bowl. Top each with one-quarter of the gribiche sauce and garnish with parsley.

Gribiche Sauce

  • 2 tbsp. red wine vinegar
  • 1 cup extra virgin olive oil
  • 2 tsp. Dijon mustard
  • 4 hard-boiled eggs, peeled, coarsely chopped
  • 2 tbsp. non-pareil capers, minced
  • 2 tbsp. cornichons or gherkins, minced
  • 1/2 tsp. kosher salt
  • 1/2 tsp. coarse ground black pepper


  1. In large mixing bowl, add first three ingredients, whisk together until emulsified. Then add remaining ingredients. Mix thoroughly, then let sit for 30 min. or up to one day in cooler. If made ahead, bring sauce to room temperature for serving.

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Chef Ina’s French Soul Bowl