Ingredients

The following ingredients have 5 Servings
  • 6 slices thick cut bacon (cut into 1-inch pieces)
  • 1 pound hot Italian sausage (or sweet sausage)
  • ½ large onion (diced)
  • 1 clove garlic (minced)
  • ⅛ teaspoon red pepper flakes (or to taste)
  • 6 cups chicken stock
  • 24 ounces red or white baby potatoes (cut into ½ inch pieces (Note 1))
  • 1 bunch kale (stems removed and chopped (about 5-6 cups))
  • 1 cup heavy cream
  • salt and black pepper (to taste (Note 2))
  • grated Parmesan cheese (for garnish)

Instruction

  • In a large Dutch oven set over medium heat, cook the bacon until brown and crisp, about 10-12 minutes. Transfer to a paper towel-lined plate.
  • Add the sausage to the bacon drippings. Cook until brown and cooked through, breaking the meat apart as it cooks, 7-10 minutes. Transfer to another paper towel-lined plate. Remove the excess grease from the pan, leaving about 2 teaspoons.
  • Add the diced onion to the pot and cook until soft and translucent, 3-4 minutes.  Add the garlic and red pepper flakes and cook another minute. 
  • Add the chicken broth, scraping up the brown bits on the bottom of the pan.  Bring to a gentle simmer and add the potatoes. Cook until the potatoes are tender, approx. 10-12 minutes.
  • Add the kale. Stir to incorporate until wilted, about 2-3 minutes.
  • Stir in the cream. Add the sausage and bacon back to the pot, reserving some of the bacon for garnish. Taste for seasoning and add salt and pepper if necessary.
  • Ladle into bowls. Garnish with reserved bacon and Parmesan cheese, if desired.