Ingredients:

  • 1 lb spicy Italian sausage, ground or removed from casings
  • 4 oz thick-cut bacon, diced into small lardons
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1.5 lbs Russet potatoes, scrubbed and sliced into 1/4 inch half-moons
  • 6 cups chicken bone broth
  • 1 bunch curly kale, stems removed and leaves torn into bite-sized pieces
  • 1 cup heavy cream
  • 1 tsp red pepper flakes
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Place a large Dutch oven over medium-high heat. Add the diced bacon and cook until the fat is rendered and the bits are crisp. Use a slotted spoon to remove the bacon, leaving the fat behind.
  2. Add the Italian sausage to the pot, breaking it up into small crumbles. Cook until browned and no longer pink. Remove the sausage and set aside with the bacon, retaining approximately 2 tablespoons of fat in the pot.
  3. Lower heat to medium. Add the onions to the rendered fat and sauté until translucent (about 5 minutes). Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  4. Pour in the chicken bone broth and bring to a rolling boil. Add the sliced potatoes, then reduce heat to medium-low. Simmer for 15–20 minutes until potatoes are fork-tender.
  5. Stir the cooked sausage and bacon back into the pot. Pour in the heavy cream and stir to combine. Add the kale and let it wilt in the residual heat for 2-3 minutes before serving. Season with salt and pepper to taste.