As weather in Los Angeles finally feels more seasonal (just in time, for the arrival of winter tomorrow!), I love making hearty soups, finding that the perfect way to end a long Monday is with a beautiful, warm bowl of sausage and kale soup. I’ve dubbed this incarnation of the following Martha Stewart recipe “Snake and Spider Stew,” based on Lock, Shock, and Barrel’s mention of Oogie Boogie’s preferred dish in “Kidnap the Sandy Claws” from The Nightmare Before Christmas, leaving the suggested half-moon slices as whole circles to serve as snake-like bites in this flavorful soup!
Sausage and Kale Soup (aka Snake and Spider Stew)
1 Tbsp olive oil
1 onion, diced
2 garlic cloves, minced
¼ tsp crushed red-pepper flakes
5 waxy potatoes (1½ pounds), peeled and cut into ½-inch chunks
3 cans (14½ ounces each) reduced-sodium chicken broth
1 bunch kale (12 ounces), stemmed and shredded
12 ounces smoked chicken sausage, cut into ½-inch half moons
In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook until fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.
In a blender, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.
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