Spicy Kale Chowder With Andouille Sausage

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1/4 cup extra virgin olive oil
• 8 garlic cloves, thinly sliced
• 2 large onions, finely chopped
• 2 tablespoons fresh ginger, minced
• 1 lb andouille sausage, sliced 1/4 inch thick
• 28 ounces italian plum tomatoes, chopped, juices reserved
• 3 quarts rich turkey stock or 3 quarts low sodium chicken broth
• 3/4 lb kale, large stems and ribs discarded, leaves coarsely chopped (8 cups)
• salt & freshly ground black pepper

Recipe

• 1 heat the olive oil in a large soup pot.
• 2 add the garlic and onions and cook over moderate heat, stirring occasionally, until softened (about 12 minutes).
• 3 add ginger and andouille and cook for 5 minutes, stirring occasionally.
• 4 add the tomatoes and their juices; bring to a boil.
• 5 add the stock and kale; return to a boil.
• 6 reduce heat to medium, simmering until the kale is tender (about 10 minutes).
• 7 season the soup with salt and pepper and serve, or let cool and freeze (can be frozen for up to 2 months.