Dairy-Free | Nut-Free | Egg-Free | Paleo
Prep Time: 10 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1½ hours
Servings: 6
Hearty enough for a light meal or great for a comforting, heartwarming appetizer. I use chicken bone broth as the base. It’s a double dose of filling protein and nutrient-rich veggies.
In a Dutch oven or large pot over medium-high heat, add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until browned, about 10 minutes. Add the mushrooms and garlic and cook, stirring, for another 2 to 3 minutes. Pour in the chicken broth along with 4 cups water and bring to a boil over medium-high heat.
Add the kale and season to taste with salt and black pepper. Reduce the heat to low and simmer, covered, for about an hour. Adjust the seasonings if needed.
Notes
The mushrooms can be replaced with sliced radishes, if desired.
This one can be AIP-friendly, too, by using homemade sausage meat or just plain ground beef and eliminating the pepper.
Nutritional Data
265 calories, 20g fat, 995mg sodium, 0g fiber, 5g carbohydrates, 14g protein
5g net carbs, 8% carbs, 22% protein, 70% fat