RECIPE AUTHOR: @blackallergymomma
INGREDIENTS:
- Fresh Kale
- Turkey Bacon
- Beef Sausage
- Lemon
- Fresh Garlic
- Onion
- Garlic Powder
- Tony Chachere’s Seasoning
- Onion Powder
- Salt
- Pepper
- Smoked Paprika
- Coconut Oil
INSTRUCTIONS:
Step 1 – Add 2 tbs of coconut oil to a stockpot. Cook your turkey bacon and beef sausage until brown and crispy. Rendering all the fat from the meat. Given that both of these meats contain little to no fat the coconut oil helps add more flavor to the base. Remove the meat from the pot with a slotted spoon ensuring that the drippings from the meat remain in the pot.
Step 2 – Cook chopped onion, garlic, and seasonings in the stockpot until onions are translucent and soft. Ensuring the vegetables absorb the flavors of the meat renderings.
Step 3 – Add chopped kale stems to the pot and cover with water (or chicken broth) and boil until soft.
Step 4 – Add kale and continue to cook until soft. Season to taste with Tony Chachere’s Seasoning.
Step 5 – Once cooked down add meat and simmer on low.