1 bunch kale, chopped
1 onion, diced
3 cloves garlic, minced
3 large carrots, chopped
3/4 bag frozen cauliflower
1 pkg. Andouille sausage
3 pieces bacon, chopped
several dashes nutmeg
1 carton broth
1 bottle Abita turbodog
1/2 c. cream
red & black pepper, sea salt to taste
2 large russet potatoes, thinly sliced
This turned out to be spicy, hearty, and enough food to feed one person for a week. For a poor unemployed 20-something deprived of vitamins and protein, it was the perfect intersection of cheap and satisfying.
Without any cooking oil., remove the sausage from its casing and cook in a dutch oven or large stew pot over medium heat. After the Andouille is browned, remove from the pot and set aside.
Add a generous drizzle of olive oil to the pot and cook the onion over medium-low heat. As it cooks, be sure to stir hard enough to scrape the browned sausage from the bottom of the pot. When the onion becomes translucent, add the garlic and bacon along with red pepper flakes, black pepper, and sea salt. Continue cooking until the onion begins to caramelize.
Add the chopped kale to the pot and sprinkle in the nutmeg (no more than 1/2tsp). Cook down the kale until it is bright green. Add the potato, carrot, and cauliflower, then toss the cooked sausage back in. Add the broth, beer, and enough water to cover the ingredients if the two are insufficient. Bring to a boil and simmer, covered, until the potatoes cook. Once they are done (easily speared with a fork), add the cream and simmer uncovered for 5 more minutes.