Ingredients

The following ingredients have 6 Servings
  • ½ pound Italian sausage
  • 4 slices bacon (diced)
  • 1 medium onion (diced)
  • 2 garlic cloves (minced)
  • ½ teaspoon red pepper flakes (optional)
  • 6 cups chicken stock or broth
  • 2 large russet potatoes (cut into 1½-inch chunks)
  • 1 cup heavy cream
  • freshly ground black pepper (to taste)
  • 2 cups kale (spinach, collard greens or swiss chard, roughly chopped)

Instruction

  • Saute the Italian sausage and bacon in a Dutch oven set over medium heat. Once the sausage and bacon have cooked through, remove them from the pot with a slotted spoon and set aside for later use. Then, stir in the onions, garlic, and red pepper flakes. Cook until the onion is just tender, about 3 minutes. Drain away the excess drippings.
  • Pour in the chicken stock and bring the liquid to a boil. Once boiling, add the potatoes and cook until they are softened, about 15 minutes.
  • Stir in the heavy cream, along with the cooked sausage and bacon. Cook until heated through. Add fresh pepper to taste and stir in chopped greens right before serving.