Ingredients:

  • 1 lb Spicy Italian Sausage, bulk or casings removed
  • 4 oz Thick-cut Bacon, diced
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Red Pepper Flakes
  • 1.5 lbs Russet Potatoes, scrubbed and sliced into 1/4-inch half-moons
  • 6 cups High-quality Chicken Bone Broth
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1.5 cups Heavy Whipping Cream
  • 3 cups Fresh Curly Kale, stems removed and torn into bite-sized pieces

Instructions:

  1. In a large Dutch oven over medium-high heat, brown the Italian sausage, breaking it into small crumbles. Once mahogany-colored and crispy, remove with a slotted spoon and set aside.
  2. In the same pot, fry the diced bacon until crisp. Remove the bacon with a slotted spoon, leaving approximately 2 tablespoons of the rendered fat in the pot.
  3. Lower the heat to medium. Add the diced onions to the rendered fat and sauté until translucent and fragrant, about 5 minutes.
  4. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until aromatic to prevent burning.
  5. Pour in the chicken bone broth, scraping the bottom of the pot to release the fond. Add the sliced potatoes, salt, and black pepper.
  6. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are fork-tender.
  7. Stir in the heavy whipping cream, kale, and the cooked sausage and bacon. Simmer for an additional 3-5 minutes until the kale is tender-crisp and vibrant.