Ingredients:

  • pound bulk Italian sausage (mild or hot)
  • medium yellow onion, finely diced
  • cloves garlic, minced
  • pounds Yukon Gold or Russet potatoes, peeled and cut into ½-inch cubes
  • cups low sodium chicken broth
  • teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • cup heavy cream
  • ounces kale (stems removed and roughly chopped)
  • Salt and Black Pepper to taste
  • ½ cup freshly grated Parmesan Cheese (for garnish)

Instructions:

  1. Heat the Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook until fully browned. Drain off excess grease, leaving about 1 tablespoon in the pot.
  2. Reduce heat to medium. Add the diced onion and sauté until softened and translucent (about 5 minutes). Stir in the minced garlic, thyme, and red pepper flakes; cook for 1 minute until fragrant.
  3. Add the cubed potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat, cover partially, and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  4. Stir in the heavy cream. Taste the broth and season generously with salt and black pepper. Add the chopped kale in batches, stirring until it wilts down into the hot broth (this takes about 3–5 minutes).
  5. Heat through gently (do not boil once the cream is added). Ladle into bowls and top generously with freshly grated Parmesan cheese before serving.