Ingredients
1 lb. Hot Italian sausage, casings removed
1 large onion, chopped
3 cloves garlic, minced
kosher salt
Freshly ground black pepper
6 c. low-sodium chicken broth
4 large russet potatoes, diced
1 bunch curly kale, leaves stripped and chopped
3/4 c. heavy cream
4 slices cooked bacon, chopped
1/4 freshly grated Parmesan, for serving
Preparation
Step 1In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain.Step 2Add onion to pot and let cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Season with salt and pepper. Add chicken broth and potatoes and cook until potatoes are tender, 23 to 25 minutes. Step 3Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, sausage, and bacon and simmer 5 minutes more. Step 4Season with pepper, garnish with Parm, and serve.
The meaty savoriness from the bacon and sausage and the fresh, crisp taste of the veggies combine together to make a dish you can make a meal out of it. Tried your hand at making this amazing copycat? Let us know how it came out in the comments below.
