Ingredients
4 slices Whole30-compliant bacon (cut into about 1/2" pieces)
1 pound Italian sausage (made from below recipe or storebought)
½ teaspoons crushed red pepper flakes
4 medium yellow potatoes (about 1 pound 3 ounces, diced into bite-sized pieces)
1 medium white or yellow onion (diced)
2 tablespoons garlic (minced, about 4 cloves)
4 cups chicken stock
½ bunch kale (stems removed and leaves chopped, 4 cups)
1 can coconut milk
Salt and pepper (to taste)
1 pound ground pork
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh chopped parsley (or 2 teaspoons dried)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon red pepper flakes
¼ teaspoon ground fennel seed (optional)
pinch dried oregano
pinch dried thyme
Instructions
If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.
In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.