Spicy Kale Chowder With Andouille Sausage
Ingredients
- 1/4 cup extra-virgin olive oil
- 8 garlic cloves, thinly sliced
- 2 large onions, finely chopped
- 2 tablespoons minced fresh ginger
- 1 pound andouille sausages, sliced 1/4 inch thick
- One 28-ounce can Italian plum tomatoes, chopped, juices reserved
- Rich Turkey Stock
- 3/4 pound kale, large stems and ribs discarded, leaves coarsely chopped (8 cups)
- Salt and freshly ground pepper
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