Ingredients

The following ingredients have 6 Servings
  • 2 tbsp olive oil or avocado oil
  • 1 medium sized yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 1 lb Italian Sausage (can be turkey or chicken*)
  • 3 large russet potatoes (cut into 1 inch chunks)
  • 5 cups chicken broth
  • 2 tsp dried basil
  • 1 tsp dried fennel
  • 2 cups chopped fresh kale*
  • 1/2 cup full fat coconut milk or heavy cream*
  • 1-2 tsp crushed red pepper
  • salt and pepper to taste

Instruction

  • For the Slow Cooker:
  • Heat up a large skillet or pan and add your cooking oil of choice. Add onion, garlic, and sausage. Cook for approximately 5 minutes (meat doesn't have to be cooked all the way, but brown it). Drain any grease and place the sausage mixture in your slow cooker.
  • Top sausage with potatoes, herbs, and chicken broth. Set your slow cooker to cook on low for 4 hours. At the end of 4 hours, add in kale, cover lid and cook another 30 minutes.
  • Add in coconut milk or cream, crushed red pepper, and salt and pepper to taste. Serve immediately.
  • For the Instant Pot:
  • Select the Saute function on your Instant Pot. Once hot, cover bottom of pot with oil of choice. Add chopped onion and saute for 2-3 minutes. Then add in garlic and sausage. Brown the sausage until cooked (about 5 minutes). Select cancel on your instant pot.
  • Pour chicken broth over the sausage, add in potatoes and herbs.
  • Secure the lid. Cook on high pressure for 12 minutes. Use a quick release. Remove the lid and select saute function. Add in kale. Stir for a few minutes until kale begins to wilt. Add in coconut milk or heavy cream.
  • Season with crushed red pepper, and salt and pepper to taste.