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.