Ingredients
6 slices bacon (diced)
2 pounds bulk Italian sausage
1 tablespoon olive oil
1 small onion (diced)
4 cloves garlic (minced)
1 1/2 pounds potatoes (peeled and cut into 1/2 inch cubes (we used russets))
8 cups chicken broth (store-bought or homemade)
1 teaspoon Italian seasoning
1/2 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
1 head curly kale (de-stemmed and chopped)
3/4 cup heavy cream or full-fat coconut milk
1/4 cup lemon juice (about 2 lemons)
1/4 teaspoon crushed red pepper flakes (optional)
Instructions
Add the bacon to a large, heavy-bottomed pot or Dutch oven over medium heat. Cook for 4 to 5 minutes, until crisp. Remove the bacon from the pot and drain off the fat.
Increase the heat to medium-high and add the sausage and cook for 10 to 12 minutes, until the sausage is brown and crisp, breaking it up as it cooks. Remove the sausage from the pot and drain the excess fat.
Add the olive oil to the pot along with the onion and garlic, and saute for 3 to 4 minutes, until the onion is transluscent and garlic is fragrant. Add the sausage back to the pot along with the potatoes, broth, Italian seasoning, salt, and pepper.
Cover and reduce heat to medium-low and cook for 25-30 minutes, until the potatoes are tender.
Add in the kale, then cover and cook for an additional 3-5 minutes, until the kale is wilted and bright green.
Stir in the heavy cream, lemon juice, and crushed red pepper flakes, and bacon, and cook for a 3-5 minutes, until warmed through, then taste for seasoning, adding additional salt and pepper if needed, and serve!