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Export 13 ingredients for grocery delivery
Step 1
On medium high heat, brown the sausage until it looses its pink color; about 5-7 minutes. Drain the meat on a paper towel lined plate.
Step 2
Prep all your veggies and set aside.
Step 3
On medium high heat, sauté the garlic in a large pot until fragrant, about 30 seconds. Then add the chicken stock and let it come to a gentle boil.
Step 4
Add kale, potatoes, salt and pepper then cover and cook for about 12-15 mins, or until the vegetables become somewhat tender. Stir occasionally.
Step 5
In a separate dish, whisk together the milk and flour. Stir the mixture into the pot, and let it come to a boil. Boil gently for 5 mins until it thickens, stirring frequently. (Add the parmesan rind once the flour mixture has been incorporated thoroughly).
Step 6
Next, add the diced scallions, asparagus and sausage. Reduce the heat to medium and simmer for about 10 mins, or until all the vegetables are tender. Stir occasionally.
Step 7
Lastly, stir in the cream until nicely incorporated.
Step 8
Top off each bowl with fresh parsley and the remaining scallions.
Step 9
Serve with a side of crusty garlic bread.
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