4-6 cups daikon radish, sliced (you can also use red radishes)
2 teaspoons s.a.l.t. sisters Blend
16 oz bulk sausage, browned and drained
4-6 cups kale or Swiss chard, chopped
2 tablespoons lemon juice
Heat EVOO in a large stockpot over medium heat. Add onion and garlic, cook for about 5 minutes until tender, stir occasionally. Add stock, radish and s.a.l.t. sisters Blend. Bring to a boil, and then simmer until radish is soft, about 15 minutes.
Stir in browned sausage and kale. Simmer another 5 minutes. Stir in lemon juice.