Ingredients
6 c. lightly packed chopped green curly kale
2 tbsp. canola or olive oil
1 medium red onion
1 large celery rib
3 clove garlic
1 medium green bell pepper
1 medium red bell pepper
8 oz. andouille sausage
1 tbsp. dried thyme
1/4 tsp. allspice
1 can chopped or diced tomatoes
4 c. chicken broth
1/4 tsp. ground black pepper
1/2 tsp. salt
1 tsp. agave nectar or honey (optional)
4 c. slightly undercooked brown rice
Preparation
Step 1Bring 10 cups of water to a boil in large Dutch oven or heavy pot. Add kale and boil 5 minutes. Drain in colander and set aside.Step 2In the large pot, warm oil over medium-high heat. Add onion and celery and cook until onion is translucent, 4 minutes, stirring occasionally. Add garlic, peppers, and sausage, and cook until peppers soften, 5 minutes. Mix in thyme and allspice, stir, and cook 1 minute.Step 3Add tomatoes, broth, cooked kale, and black pepper. Bring to a boil, reduce heat to low, and simmer, covered, until greens are almost tender, 20 minutes. Add salt to taste, and agave or honey, if desired. (If freezing, stop here and add rice after defrosting.)Step 4If serving immediately, add rice and continue to simmer soup, uncovered, until kale is tender and rice is fully cooked, 10 to 15 minutes. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
