This soup is perfect for a chilly winter night!
ANDOUILLE AND COLLARD GREENS SOUP
3 tablespoons olive oil
1/2 pound Andouille sausage (sliced on a bias into 1/4-inch thick rounds)
1 onion (diced)
1 teaspoon red pepper flakes
2 cloves garlic (minced)
2 pounds collard greens (stems removed and roughly chopped)
2 cans red kidney beans (rinsed and drained, 15 ounces each)
6 cups chicken stock
1 can diced tomatoes (15 ounces)
kosher salt and freshly ground black pepper (to taste)
In a Dutch oven, add the olive oil and heat over medium-high heat. Add the Andouille and cook until browned, about 7-9 minutes. Remove to a paper towel. Add the onion, red pepper flakes and garlic and cook until translucent, about 5 minutes. Add the collards, season with Kosher salt and freshly ground black pepper and cook until slightly wilted about 5-7 minutes. Add the kidney beans, chicken stock and diced tomatoes. Bring to a boil, and reduce to a simmer. Cook for 45 minutes until collards are tender.