1. Place a large stockpot over medium high heat. Heat the bacon fat or tallow and add the Italian sausage to the pan and stir to brown the sausage for about 5 minutes.
2. Add the chopped onion, garlic and red pepper flakes to the pan. Saute for about 3 minutes.
3. Add the chicken stock and turnips and stir to combine. Bring to a boil and then reduce heat to low. Allow to simmer for about 10 minutes. Add the kale and almond milk and allow to simmer for another 5 minutes or until heated through and turnips and kale are tender.
4. Add sea salt and ground black pepper to taste. Serve.
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|Serving Size: 1 Serving (785g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 529 (33%)|
|Amt Per Serving||% DV|
|Total Fat 58.8g||78 %|
|Saturated Fat 17.7g||89 %|
|Monounsaturated Fat 25.1g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 145.2mg||45 %|
|Sodium 154174.1mg||5316 %|
|Potassium 2818.4mg||74 %|
|Total Carbohydrate 157.6g||46 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 156.3g|
|Protein 106g||151 %|
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Calories per serving: 1603
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