Monday, December 8, 2008
1 lb ground Italian sausage (You can use the spicy Italian sausage and omit the red peppers)
1½ tsp crushed red peppers (or can use a fresh hot pepper)
1 large diced white onion
4 Tbsp bacon pieces (Can use Turkey bacon)
2 tsp garlic puree/ finely chopped
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale (or spinach)
Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, saute bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoroughly heated.
Stir in the sausage.
Add kale just before serving. Delicious!