1 ½ cup chopped fresh kale
1 cup sliced leeks, white and light green parts
8 oz sliced mushrooms
2 apple and chicken sausage links, sliced or diced
2 cloves garlic
2 cans chicken broth
1 cup milk
Sauté the leeks and garlic in a little butter or olive oil, add mushrooms and sausage and continue sautéing. Pour in broth, add kale and cook until kale is wilted (like spinach). Add milk at the end, so it doesn’t get too hot and curdle.