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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | spicy sausage | 1 | medium (2-1/2" dia) | Onions, diced | 1 | bunch | Kale (large bunches) | 1 | package (10 oz) | green pepper strips 12oz pk/or 2 fresh | 1 | can | Tomatoes, red, ripe, diced 14oz/ 2 fresh | 1/3 | can (28 fl oz) | tomatoes canned,crushed | 1/2 | teaspoon | garlic powder | 1 | tablespoon | oregano | 1/2 | tablespoon | italian seasoning+ basil | 4 | cups | chicken broth or stock | 1 | tablespoon | coconut oil for sauteeing | 1/2 | fliud ounces | lemon juice fresh (one lemon) |
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Steps
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Sequence
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Step
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| | 1 | • Get your onions and coconut oil being all bffl-like in soup pot, you want to sweat them so a medium heat is good, this should take around 5 minutes to do.
• While that’s happening I decided to start tearing up my kale leaves { and separating them from the stem} and just put them into a big bowl until I was ready for them. When your Onions are done start to crumble in your sausage {take the casing off of them and break into pieces}.
• Then add in your peppers and let that cook for a few minutes. Toss your kale in.. and here’s the trick.. ready? Cover the pot, and let it steam for a few minutes to wilt the kale, then stir it all together.
• Add in your diced tomato crushed tomato Spices, stir together, add in chicken stock.
• Cover and let simmer for a minimum of 30 minutes. Right before you serve squeeze in 1/2 a lemons juice. Stir. When I put it in the bowl I finished it off with a smidge bit more pepper, another spritz of lemon juice and a drizzle of good quality extra virgin olive oil. |
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