Winter Greens Soup with Hot Sausage

In a large soup pot, heat the oil and 1/2 cup of water over medium-high heat. Add the garlic and ginger, bring to a boil, and cook for 1 minute, or until fragrant.

Add the diced fennel and onion, and cook until softened, 8 to 10 minutes.

Add the kale, ground fennel, and salt, and cook until the kale is wilted, about 2 minutes. Add the broth and 6 cups of water. Bring to a boil over high heat. Reduce to a simmer and cook, partially covered, until the kale is very tender, about 1 hour.

Meanwhile, pierce the sausage links in several places with a fork. In a nonstick skillet, cook the sausage over medium-low heat until cooked through (adding water to the skillet to keep the sausages from burning), about 15 minutes. When cool enough to handle, cut the sausages into 1/2-inch cubes.

Add the sausage and pigeon peas, and simmer for 10 minutes. Taste for seasoning and add more salt and/or fennel if needed. Serve with hot sauce on the side.