6 cups Chopped Kale (if not fresh I get the pre chopped)
1-1/2 cups Heavy Cream
Parmesan Cheese to Garnish
Directions
Grab your biggest pot! I use the 8 quart stockpot with cover from 360cookware so I have plenty of room. The 6 quart will work great too. Heat on Low-Medium.
Add in Italian sausage and onions. Cook and stir until meat is cooked and the onions are softened. Making sure to break up sausage into little bits as you sauté.
Once cooked add in seasonings (red pepper flakes, sea salt and Italian seasoning) and stir. Then add in garlic and stir until fragrant. About 1 minute.
Next you will add the 2 tbsp. of flour and stir until well coated.
Add in vegetable broth nice and slow to incorporate into the meat mixture. Then add your whole milk and continue to stir until well combined.
Take your cut potatoes (you can have these as small or as big as you like, but I do about an inch size) and add into pot. Stir to make sure they are all covered. Let your ingredients come to a simmer and turn heat to low. Then cover and let cook until your fork can go through potatoes nicely. About 20-30 min.
Once potatoes are done add in heavy cream and then kale. Making sure to stir all together and incorporate fully so kale can soften.
Let cook for around 15 minutes until kale is soft.
Serve in bowl with parmesan cheese for garnish! Enjoy!!
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