1 LB LINGUICIA SAUSAGE
1 CUP CHOPPED KALE
1 CUP RED KIDNEY BEANS
4 TO 6 BABY YUKON GOLD POTATOES
2 CUPS BEEF or CHICKEN STOCK
BONE BROTH COLLAGEN
1 SMALL ONION
1 CUP CHOPPED KALE
1 CUP RED KIDNEY BEANS
4 TO 6 BABY YUKON GOLD POTATOES
2 CUPS BEEF or CHICKEN STOCK
BONE BROTH COLLAGEN
1 SMALL ONION
saute the onions and sliced sausage together until the onions are tender. The sausage usually has enough fat to cook the onion but you can add a touch of olive oil if needed.
Toss in small diced potatoes with the stock. Add enough stock to cover the potatoes then simmer until they are tender.
Next add in the kidney beans and 3 scoops of collagen. and the kale.
Salt and pepper to taste if you like and as soon as the kale is wilted you can serve the souo.
Toss in small diced potatoes with the stock. Add enough stock to cover the potatoes then simmer until they are tender.
Next add in the kidney beans and 3 scoops of collagen. and the kale.
Salt and pepper to taste if you like and as soon as the kale is wilted you can serve the souo.