Step 1

Dice the bacon. In a large, deep saucepan, heat 1 tb oil over medium-high heat. Cook the bacon until just starting to crisp up.

Step 2

Add the remaining oil and cook the sausage until just browned, breaking it up with a spoon as you go.

Step 3

Add the onion, garlic, pepper and chilli flakes.

Step 4

Continue cooking for 2 - 3 minutes until the onion is translucent.

Step 5

Add the sliced turnip and stir through the meat for 1 minute until coated.

Step 6

Pour in the chicken stock and reduce to a simmer.

Step 7

Simmer until the turnip is just soft, around 15 - 20 minutes.

Step 8

Add the kale and stir to combine, then slowly pour in the cream while stirring (it should be at room temperature, this helps it stop splitting).

Step 9

Check for seasoning (salt, pepper and chilli) and serve as soon as the kale is wilted to your liking. Serve with additional chilli flakes if you like some heat!