2 cups beef bone broth
4 cups water
1 head escarole
2 cups power greens (baby kale, baby arugula, baby spinach, and baby mizuna)
2 cloves garlic
Sea Salt to taste
Oregano to taste
Red Pepper Flakes to taste
2 tablespoons Olive Oil
Grated Parmesan Cheese to taste
Cut the sausage links in half. Add 2 tablespoons Olive Oil to the bottom of a large pot. Turn on to medium high heat and brown the sausage until all the way browned.
Meanwhile, in a separate pot, bring two cups of bone broth and four cups of water to a boil. Cut the escarole into leafs and add to the boiling broth. Cover and let boil for 5-8 minutes.
Remove the sausage from the pan while retaining the cooking fat, and then add the chopped cloves of garlic. Let the garlic brown for 2 minutes and then add the red pepper flakes. Add the baby greens to the oil and sautee until cooked.
Once the baby greens are wilted, add the escarole mixture and broth to the pot with the oil. Add the sausage, and add one or two tablespoons of grated parmesan.
Cover and cook on low heat for about 90 minutes. Serve and enjoy the flavorful goodness of this keto version of an Italian classic.