Portion Size: 1 ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 red potatoes	Wash, trimmed and diced (may leave on skin)
2 tablespoons olive oil
4 cups kale	Wash, peel and torn into bite size pieces. Remove tough membranes
1 large onion, diced	Wash, peel and dice
1 teaspoon salt
½ teaspoon black pepper
1 (14 oz.) can nonfat evaporated milk
8 cups reduced sodium chicken broth
1 garlic clove, minced
¼ cup flour
1 ½ lbs.  lean ground turkey Italian sausage	(bulk no links for texture modified diets)
¼ cup parmesan cheese

Directions:

Steps:	Directions:	Critical Control Point Quality Assurance
1	In a large stock pot heat oil to medium high heat. Add ground turkey sausage and cook until lightly browned.
2	Add garlic, onions and potatoes. Cook until tender.
3	Add flour and toss to coat flour.
4	Stir in chicken broth, salt, pepper and milk. Bring to boil.
5	Reduce heat.  Simmer for 20 minutes Add kale just before serving. Serve hot. Top with Parmesan cheese.	Temperature check must reach 165 °F degrees