5 slices bacon, cooked and crumbled
1 lb ground Italian sausage
1 yellow onion, diced
4 cloves garlic, minced
1 (32 oz) container chicken stock (4 cups)
3 cups russet potatoes, cubed
1 tsp. salt (to taste)
1/4 tsp freshly ground black pepper (to taste)
2 cups kale, washed and cut into bite size pieces
1 1/2 cups heavy whipping cream
Garnish: Parmesan cheese, grated, to taste
Return sausage mixture back to pot and pour in chicken stock.
Cover and allow potatoes to simmer for about 15-20 minutes, until tender.
Once potatoes are tender, pour in heavy cream and stir. Season with salt and pepper.
Then add in kale and chopped, cooked bacon.
- 5 slices bacon cooked and crumbled
- 1 lb ground Italian sausage
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 32 oz container chicken stock or 4 cups
- 3 cups russet potatoes cubed
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 cups kale washed and cut into bite size pieces
- 1 1/2 cups heavy whipping cream
- Garnish: Parmesan cheese grated, to taste
- First chop up your kale. If you've never worked with greens before, it's important to remove the stems and wash any grit off.
- Cut the kale in a "V" pattern to separate the leaves from the stem.
- Chop up leaves into bite size pieces.
- You want about 2 cups worth of leaves.
- Then throw kale into a colander and rinse well to remove any dirt or grit that might still be hanging on.
- Let it drain well.
- Meanwhile, in a large pot, brown and crumble sausage along with onions.
- During the last couple minutes of cooking, toss in minced garlic.
- Once cooked, drain excess grease.
- Return sausage mixture back to pot and pour in chicken stock.
- Then add in cubed potatoes.
- Cover pot and allow potatoes to simmer for about 15-20 minutes, until tender.
- Once potatoes are tender, pour in heavy cream and stir.
- Season with salt and pepper.
- Then add in kale and chopped, cooked bacon.
- Stir again. Bring mixture back up to a simmer and allow the kale to soften and wilt.
- Give it a taste test (be careful - it's hot!) and see if you need more seasoning like salt or pepper.
collard greens or mustard greens can be used in place of kale