Sauteed Kale with Andouille Sausage
Sauteed Kale with Andouille Sausage is a modern twist on a Southern classic that's quick and easy to make!
Servings: 6
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.
- Use kielbasa in place of andouille.
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