You can certainly check out the recipe here, but for ease, I thought I'd include it right in this blog post as well. Trust me when I say you need to try this recipe immediately! Take note in the ingredients that when you see a *, it means that I included a note below about what "I" did when I made this recipe. Lastly, please forgive me for my less than stellar food photography. Blame my phone camera!
All the ingredients!
All prepped! (Onions, garlic, potatoes, and kale)
Fry up the bacon. Sizzle, sizzle. :)
Add in the Italian sausage.
Drain once browned.
(It was VERY hard for me to buy non-Smith Bros. meat.)
Drain once browned.
(It was VERY hard for me to buy non-Smith Bros. meat.)
Push the meat to the outside and saute the onions and garlic!
Add in the chicken stock.
And the potatoes...
(Let simmer for 20 minutes.)
(Let simmer for 20 minutes.)
Now add in the kale.
And the heavy whipping cream.
And voila!! All done already!
I paired it with some crispy French bread. Heavenly!!
(Seriously, go make this. NOW;).
I paired it with some crispy French bread. Heavenly!!
(Seriously, go make this. NOW;).
INGREDIENTS:
- 4 slices bacon, cut into a small dice
- 1 pound hot Italian sausage (I think the hot is key! I've tried regular & it wasn't the same.)
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups (32 ounces) chicken broth or stock
- 3 cups Russet potatoes, cubed
- 3/4 tsp sea or kosher salt and 1/4 tsp fresh black pepper
- 2 loose packed cups kale, in bite size pieces
- 1 cup heavy cream or 14 ounce can evaporated milk (I used heavy cream.)
- Parmesan cheese, grated, for serving
Now for the fun part... The PROCESS.
DIRECTIONS
- In a large soup pot or sauce pan, cook bacon over medium until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled, drain off the grease, leaving a tablespoon or two to saute onion.
- Push the sausage to the edges of the pot and add onion to center; saute until translucent; add garlic; saute until fragrant.
- Stir in broth and potatoes, season with 3/4 tsp salt and 1/4 tsp pepper; simmer for about 20 minute or until potatoes are tender.
- Add kale and heavy cream or evaporated milk. Bring to a simmer. Serve with Parmesan cheese (and crusty bread, optional).
SO GOOD!!!
3 comments:
I had this recipe and lost it so a big thanks for posting this! I did have trouble finding kale the first time I made it and asked at the grocery store. The lady said that substituting Italian parsley works. So I tried it and it was just as good! But I get the kale when I can find it! Thanks again!
Such a good recipe, don't lose it again! ;) Moments like this make me realize that I take living in MKE for granted - finding kale is very easy for me. If you can use it, definitely do, but I'm sure the parsley works perfectly. So good! I get to eat this for lunch today too. :)
this looks amazing... and now I'm hungry! :)
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