Happy Friday! I hope you’ve enjoyed soup week. I really do make all of these soups all the time. We also make chicken-tortilla soup, chili, and plain old chicken noodle often. The frequency with which I serve soups is why I go into recipe withdrawal when it gets really hot around here. Maybe I should start working on my gazpacho-making skills.
We’re finishing up the week with one of Pioneer Woman’s creations. As with other PW recipes, this one is not going to win any healthy-eating awards. But it is warm and comforting and it made my kids not fear kale anymore.
- 2 bunches Kale Picked Over, Cleaned, And Torn Into Bite Sized Pieces
- 12 whole Red Potatos Sliced Thin
- 1 whole Onion Chopped
- 1-1/2 pound Italian Sausage
- 1/2 teaspoon Red Pepper Flakes more To Taste
- 2 cups Low Sodium Chicken Broth
- 2 cups Whole Milk
- 4 cups Half-and-half
- Splash Of Heavy Cream
- Fresh Or Dried Oregano
- Black Pepper To Taste
Prepare the kale and set it aside.
In a medium pot. boil sliced potatoes until tender. Drain and set aside.
In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. In same pan, cook diced onion until tender. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.
Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.