Ingredients
Units Scale
- 4-5 medium russet potatoes
- 1 1/2 lbs sweet Italian sausage
- 1 teaspoon oregano
- 1/2 teaspoon crushed red pepper flakes
- salt and pepper to taste
- 1 bunch of kale (stems removed, torn into pieces)
- 3 cups chicken broth
- 3 cups half and half
- 2 cups whole milk
- fresh shredded Parmesan or Romano
Instructions
- Slice potatoes using a mandoline slicer or slicing blade in the food processor. Boil in water until tender. Set aside.
- In a large skillet cook and crumble sausage until almost thoroughly cooked. Lower the heat. Add onion. Cook until translucent and tender about 3-5 minutes. Season with oregano, red pepper flakes, salt and pepper.
- Meanwhile bring chicken broth, half and half and milk to low simmer. Add sausage/onion mixture. Add kale in batches until wilted. Cook for several minutes until cooked down.
- Add potatoes. Heat through and serve warm with fresh shredded Parmesan or Romano.