Carbs Per Serving: no counts provided
1 tube of pork sausage
1 bunch kale
1/2 stick butter
How to Prepare:
Make patties out of the bulk pork sausage and start frying. Wash the kale in vinegar water; shake off excess moisture. Cut the kale every 1/2 inch crossways with a scissors into about one inch of boiling water in a large kettle. (It cooks down quite a bit; I also add butter when I cook it.) Fry the pork slowly because the kale takes about 45 minutes of simmering to get tender.
Either mix with pork or serve them side-by-side. A delicious way to eat your greens. (If you cut the kale thin enough it’s almost the texture of fettucini.) Enjoy.