| Servings | Prep Time | Cook Time | Passive Time |
| 2 people | 10 | 25 | 10 |
| Servings | Prep Time |
| 2 people | 10 |
| Cook Time | Passive Time |
| 25 | 10 |
| Recipe Step | |
| Keto Code |
Ingredients
- 1 lb turkey sausage
- 6 cups low sodium chicken broth
- 1/4 lb kale stems removed, leaves shredded
- 1 tsp olive oil
- 1 red bell pepper chopped
- 4 cloves garlic chopped
- 1 cup turnip peeled and diced
- 1 pinch red pepper flakes dried
- sea salt to taste
- 1/4 tsp black pepper freshly ground
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- In a large pot, cook sausage over low heat. Turn and cook until brown, about 10 minutes. Remove from pot and let cool. Cut sausage into slices. Remove fat from pot.
- Add oil to pot, add onion (phase 4 only) or leeks and cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more.
- Add broth bell peppers, and black pepper, bring to a boil and cook 5 minutes. Add sausage, turnip, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the turnip and kale are cooked. Adjust salt if needed.
Recipe Notes
For the phase 4 version of this recipe click here!
