5ouncesfresh kale, chopped(I used over twice the kale)
14 1⁄2ounces full fat coconut milk
salt, to taste
pepper, to taste
NUTRITION INFO
Serving Size: 1 (463) g
Servings Per Recipe:8
Calories: 426.5
Calories from Fat 272 g64 %
Total Fat 30.3 g46 %
Saturated Fat 16.6 g83 %
Cholesterol 36.4 mg 12 %
Sodium 1324.9 mg 55 %
Total Carbohydrate21.9 g 7 %
Dietary Fiber 3.5 g14 %
Sugars 1.1 g4 %
Protein 21.3 g 42 %
DIRECTIONS
In a large stockpot of Dutch oven, melt the ghee over medium-high heat.
Add the Italian sausage and cook for 5 to 7 minutes until browned.
Add the chicken broth, cauliflower, Italian seasoning, garlic powder, and red pepper flakes, and mix well.
Bring your soup to a boil.
Reduce heat, cover and simmer 10 minutes.
Add the kale and the coconut milk, and simmer an additional 5 minutes or until the cauliflower can be easily pierced with a fork and the kale is tender.
