Ingredients

• 1 mediumonion, chopped
• 3 clovessgarlic, chopped
• 2 Tablespoonsbacon fat or tallow
• 1 poundground Italian sausage
• 1 teaspoonred pepper flacks
• 8 cupschicken stock
• 4 mediumsturnips (about 1 pound total), skin peeled and chopped
• 4 cupschopped kale leaves (stems removed)
• 1 cupalmond milk
• sea salt
• black pepper

Directions

1. Place a large stockpot over medium high heat.
2. Heat the bacon fat or tallow
3. Add the Italian sausage to the pan
4. Stir to brown the sausage for about 5 minutes.
5. Add the chopped onion, garlic and red pepper flakes to the pan.
6. Saute for about 3 minutes.
7. Add the chicken stock and turnips and stir to combine.
8. Bring to a boil and then reduce heat to low.
9. Allow to simmer for about 10 minutes.
10. Add the kale and almond milk and allow to simmer for another 5 minutes or until heated through and turnips and kale are tender.
11. Add sea salt and ground black pepper to taste.