Spicy Kale Chowder With Andouille Sausage

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1/4 cup extra-virgin olive oil

8 garlic cloves, thinly sliced

2 large onions, finely chopped

2 tablespoons minced fresh ginger

1 pound andouille sausages, sliced 1/4 inch thick

One 28-ounce can Italian plum tomatoes, chopped, juices reserved

Rich Turkey Stock

3/4 pound kale, large stems and ribs discarded, leaves coarsely chopped (8 cups)

Salt and freshly ground pepper

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