• 1 Cup Bone Broth
  • 1 Pound Sausage (Optional)
  • 3 TBSP Coconut Oil (melted)
  • 3 TBSP Ghee/Butter (melted)
  • 1 TBSP Sea Salt
  • 1 Bunch of Kale
  • 1 Large Tomato (Deseed)
  • 1 Large Red or Sweet Onion
  • 3-6 Cloves Garlic
  • 3 Shallots
  • 6 Green Onions
  • 1 Yellow, Red, Orange, and Green Bell Pepper (Deseed)
  • 3 Stalks Celery
  • Optional: Handful of sunchokes (if using, chop and add with step 2)
  • Optional: 1 Cup of Snow Peas (if using, cook steam for 5 minutes, set aside, and add with step 7)
  • BIG Iron Skillet or reduce ingredients

Step 2: Make the Recipe

  1. If using sausage, cook first in 1/2 cup of bone broth then set aside (keep liquid in pan afterward)
  2. In the same pan you cooked the sausage, add the chopped peppers and other 1/2 cup bone broth and let cook for 15 minutes on med/low heat. The goal is to soften the peppers.
    1. While the peppers are cooking, boil water to steam kale. Chop kale and add to the steamer for 1 minute. Stir kale inside the steamer and steam for another minute. Once lightly cooked, set aside for later.
  3. Add chopped onion to the peppers and let cook for 5 minutes
  4. Add chopped green onions and celery and let cook for 5 minutes
  5. Add chopped and deseeded tomato and let cook for 5 minutes (low)
  6. Add chopped shallots and garlic and let cook for 5 minutes (low)
  7. Add back in chopped sausage and cooked kale
  8. Add the 3 TBSP Ghee and Coconut Oil
  9. Add the 1 TBSP Sea Salt
  10. Stir the ingredients around for a few while still on low heat
  11. It would be about 35-40 minutes from the start of peppers.
  12. If you would like it more liquidity, add some of the water from the cooked kale.

Mo’ RecipesHere Ya Go


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