Spicy Kale Chowder with Andouille Sausage


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.


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




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