Sauteed Kale with Andouille Sausage

5 from 7 votes
25 minutes
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Sauteed Kale with Andouille Sausage is a modern twist on a Southern classic that’s super easy and just as flavorful!

Spicy Sautéed Kale with Andouille Sausage - Overhead shot of dish in cast iron skillet on wooden trivet with gray towel

The inspiration behind this recipe:

There’s certainly an art to cooking greens the Southern way and I would NOT want to get in the middle of two Southern cooks debating whose greens are better.

You see, I’m a Yankee and I had to learn about Southern cooking.  When I first moved to the South, I couldn’t believe how long they cooked their vegetables!

My soon-to-be husband who already lived here in the Memphis area had just been diagnosed with thyroid cancer.  I remember getting something to eat in the hospital cafeteria that had seriously well-cooked yellow squash.

However, since then, I’ve come to love the intricacies of Southern American cooking.  These are people who take extreme pride in what they create and good Southern-style cuisine is like no other in the world!  Slowly-braised collards cooked down into melty goodness with a ham hock is something everyone needs to experience in their lifetime.

Spicy Sauteed Kale with Andouille Sausage is a twist on the slowly-braised Southern classic but with some New Orleans flair that’s perfect for today!  No need to slowly-braise anything.  A quick saute with Andouille sausage, garlic, hot sauce and vinegar and it’s all done!

Spicy Sautéed Kale with Andouille Sausage - Overhead shot of three small wooden plates filled with this dish on gray background

How to make Sauteed Kale with Andouille Sausage:

  • Start with about 4 ounces of cooked Andouille sausage  (this Wisconsin girl loves Johnsonville!).  Cut in half lengthwise, then cut into half-moon pieces.

Andouille sausage cut into pieces on wooden cutting board

  • Give the Andouille sausage a quick saute in a little oil.  Transfer it to a plate.

Photo of Andouille sausage being sauteed in cast iron skillet being stirred with wooden spoon

  • Start sauteeing the kale in batches with garlic, salt and black pepper.

Shot of sauteed kale in cast iron skillet

Close-up of kale in cast iron skillet

  • Add the Andouille sausage back in along with some Tabasco (another Southern staple) and a splash of vinegar!

Baby!  That’s it!

Spicy Sautéed Kale with Andouille Sausage - Overhead shot of dish being served from cast iron skillet onto wooden plates

You’ve got a delicious, quick mess o’greens!  May we add an over-easy egg and call it dinner?

Spicy Sautéed Kale with Andouille Sausage - Overhead shot of dish on three wooden plates

Spicy Sautéed Kale with Andouille Sausage - Overhead shot of dish on two wooden plates on gray background with gray napkin

Spicy Sautéed Kale with Andouille Sausage - Straight-on close-up shot of dish on wooden plate with fork stuck into sausage and kale on gray background

Love kale?  Here are more great kale recipes:

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Spicy Sautéed Kale with Andouille Sausage - Overhead shot of dish in cast iron skillet on wooden trivet with gray towel

Sauteed Kale with Andouille Sausage

5 from 7 votes

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By: Carol | From A Chef's Kitchen
Sauteed Kale with Andouille Sausage is a modern twist on a Southern classic that's quick and easy to make! 
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dishes - Vegetables
Cuisine American
Servings 6
Calories 121 kcal

Ingredients
  

  • 2 tablespoons canola oil - or as needed
  • 4 ounces (2 links) Andouille sausage - halved and sliced
  • 2 large bunches kale - tough stems removed, coarsely chopped --OR-- 1 (16-ounce) bag kale
  • 4 cloves garlic - chopped
  • Salt and freshly ground black pepper - to taste
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Tabasco sauce - or to taste

Instructions
 

  • Heat oil in a cast-iron skillet over medium-high heat.
  • Add the Andouille sausage and cook 3-4 minutes or until lightly browned. Transfer to a plate.
  • Working in batches, add the kale to the skillet. Reduce heat to medium and cook until kale wilts. Repeat with remaining kale, adding oil as necessary. Add the garlic in batches along with each batch of kale, seasoning each cooked batch of kale with salt and black pepper.
  • Return kale and sausage to skillet and heat through.
  • Splash with vinegar and add Tabasco sauce. Serve immediately.

Notes

SUBSTITUTIONS:  Use any leafy greens such as Swiss chard, collard, mustard or turnip.

Nutrition

Serving: 1 | Calories: 121kcal | Carbohydrates: 5g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 12mg | Sodium: 263mg | Fiber: 1g | Sugar: 1g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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5 from 7 votes (3 ratings without comment)

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20 Comments

  1. I’m a recent convert to kale. Like many recent converts, I’m now a missionary for it. This version of cooked kale looks like one I could definitely get behind 🙂 And as my local gourmet market has wonderful andouille sausage, I’ll have to do more than rave about it.