1 bunch
Kale, with leaves torn into bite-sized pieces6 small potatoes, sliced thin1 onion, chopped1 pound Italian sausage1 cup chicken broth1 cup whole milk2 cups half-and-halfSplash of heavy creamOregano, to tasteRed pepper flakes, to tasteBlack pepper, to taste
In a medium pot, boil sliced potatoes until tender (about 15 minutes). Drain and set aside.In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.
Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.
Adapted from The Pioneer Woman Cooks
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This recipe was most recently featured in
Boston Organics Newsletter No. 03 of 2014.