Double-the-Sausage and Kale Stoup with Wrapped and

Name: Double-the-Sausage and Kale Stoup with Wrapped and Stuffed Green Jumbo Olive Snacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 3/4 pound diced chorizo, casing removed; 3/4 pound diced andouille sausage; 1 large onion, chopped; 1 red bell pepper, cored, seeded, and chopped; 4 to 6 garlic cloves, chopped; 1 bay leaf, fresh or dried; 1 pound kale, coarsely chopped; Salt and freshly ground black pepper; 1 can (15 ounces) chickpeas, drained and rinsed; 1 can (15 ounces) diced tomatoes; 1 quart chicken stock or broth; Several drops of hot sauce, such as Tabasco, to taste; 1/4 pound manchego cheese in a chunk; 20 jumbo pitted green olives; 10 slices Serrano ham or prosciutto di Parma; 20 blades of fresh chives; A handful of fresh flat-leaf parsley, chopped

Servings: persons

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
3/4 pound diced chorizo, casing removed
3/4 pound diced andouille sausage
1 large onion, chopped
1 red bell pepper, cored, seeded, and chopped
4 to 6 garlic cloves, chopped
1 bay leaf, fresh or dried
1 pound kale, coarsely chopped
Salt and freshly ground black pepper
1 can (15 ounces) chickpeas, drained and rinsed
1 can (15 ounces) diced tomatoes
1 quart chicken stock or broth
Several drops of hot sauce, such as Tabasco, to taste
1/4 pound manchego cheese in a chunk
20 jumbo pitted green olives
10 slices Serrano ham or prosciutto di Parma
20 blades of fresh chives
A handful of fresh flat-leaf parsley, chopped

1
Heat a deep pot over medium-high heat.
2
Add the EVOO, chorizo, and andouille and sear the sausages for 1 to 2 minutes, then add the onion, bell pepper, garlic, and bay leaf.
3
Cook for 5 minutes, stirring occasionally.
4
Add the kale to the pot.
5
Cover the pot and wilt the greens, 2 minutes.
6
Season the greens with salt and pepper.
7
Add the chickpeas, tomatoes, and stock to the pot and bring the stoup to a full boil.
8
Reduce the heat back to medium and cook 10 minutes longer.
9
Add hot sauce to your taste.
10
While the stoup is cooking, start on your snack.
11
Cut the manchego into small enough chunks that will fit into where the pit was in the jumbo green olive; you will need 20.
12
Stuff each olive with the small chunk of cheese.
13
Cut the slices of ham in half across.
14
Bundle the ham around the olives and tie off with a chive blade.
15
Pile up your bundles and start snacking!
16
Finish the stoup by removing the bay leaf and adding the chopped parsley.
17
Chorizo is garlicky, spicy pork sausage that is used frequently in both Spanish, and Mexican-style dishes.
18
Andouille sausage is a smoked spicy sausage that you have probably had before if you have ever had Cajun-style cuisine.
19
It is flavored with garlic, paprika, cayenne, and thyme.
20
Both are located in the packaged-meats section of the market near kielbasa, franks, and wursts.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan), 3/4 pound diced chorizo, casing removed, 3/4 pound diced andouille sausage, 1 large onion, chopped, and more.

Yes, Double-the-Sausage and Kale Stoup with Wrapped and Stuffed Green Jumbo Olive Snacks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Double-the-Sausage and Kale Stoup with Wrapped and Stuffed Green Jumbo Olive Snacks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions