Ingredients:

  • 1 lb mild or spicy Italian sausage, removed from casings
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1.5 lbs Yukon Gold potatoes, cubed into 1/2 inch pieces
  • 6 cups chicken bone broth, low sodium
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cups lacinato kale, stems removed and chopped
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat.
  2. Add the Italian sausage, breaking it apart with a spoon, and cook until mahogany-colored and slightly crisp on the edges.
  3. Drain about 70% of the rendered fat from the pot.
  4. Lower heat to medium, add the diced onion, and cook for 4-5 minutes until translucent.
  5. Stir in minced garlic, oregano, and red pepper flakes; cook for 60 seconds until fragrant.
  6. Pour in the chicken bone broth, scraping the bottom of the pot to release browned bits.
  7. Add the cubed potatoes, salt, and pepper. Bring to a boil, then reduce to a simmer.
  8. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
  9. Stir in the chopped kale and cook for 3-5 minutes until leaves are vibrant green.
  10. Lower heat to low, stir in the heavy cream and lemon juice, and remove from heat immediately.