| 11 | 20 | 1105 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 1 |
| 454 gm | Turkey sausage (Kielbasa) (reduced fat) |
| 454 gm | Kale (stems removedm leaves shredded) |
| 1 tsp | Olive Oil, Extra Virgin |
| 1 onion(s) | Sweet onion (chopped, can be substituted for 1 leek) |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 4 clove(s) | Garlic (chopped) |
| 6 cup | Chicken broth (stock), low sodium (fat free) |
| 1 cup | Turnip (peeled and diced) |
| 1/2 tsp | Red pepper flakes |
| 1 pinch | Salt (to taste) |
| 1/4 tsp | Black pepper |
1. In a large bowl, cook sausage over low heat. Turn and cook until brown, about 10 minutes. Remove from pot and let cool. Cut sausage into slices. Remove fat from pot.
2. Add oil to pot, add onion or leeks and cook on medium heat until translusent, about 5 minutes. Add garlic and cook 1 more minute.
3. Add broth bell peppers, bring to a boil and cook 5 minutes. Add sausage, turnip, red pepper flakes and bring back to a simmer. Cook partially covered until the turnip and kale are cooked. Adjust salt if needed.
| Meat | 6.0 |
| Vegetables | 13.7 |
