Ingredients

The following ingredients have 6 Servings
  • 4 slices Whole30-compliant bacon (cut into about 1/2" pieces)
  • 1 pound Italian sausage (made from below recipe or storebought)
  • ½ teaspoons crushed red pepper flakes
  • 4 medium yellow potatoes (about 1 pound 3 ounces, diced into bite-sized pieces)
  • 1 medium white or yellow onion (diced)
  • 2 tablespoons garlic (minced, about 4 cloves)
  • 4 cups chicken stock
  • ½ bunch kale (stems removed and leaves chopped, 4 cups)
  • 1 can coconut milk
  • Salt and pepper (to taste)
  • 1 pound ground pork
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh chopped parsley (or 2 teaspoons dried)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon ground fennel seed (optional)
  • pinch dried oregano
  • pinch dried thyme

Instruction

  • If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.
  • In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
  • Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
  • Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.