Ingredients:
1/8 c olive oil
4 garlic cloves, sliced
1 large onion, finely chopped
1 Tbsp minced ginger
14 oz Italian plum tomatoes, chopped, juices reserved
1-1/2 qt. stock (I used a rich homemade beef/pork bone broth)
3/8 lb. kale, stems discarded, leaves coarsely chopped (4 cups)
salt & freshly ground pepper.
Procedure:
Sautee onion & garlic in olive oil until soft, about 12 min
Add ginger and andouille sausage, stir occasionally, cook 5 min
Add tomatoes & juices, bring to a boil
Add stock & kale, return to boil
Reduce heat to medium, simmer 10 min or until kale tender