1¼teaspoonsgarlicminced (I use the kind you find in the jar, so much more easier than peeling and chopping the cloves)
48ounceschicken broth(6 cups)
3mediumrusset potatoeswashed and cubed (leave skins on)
3cupskalerinsed pulled from stem and chopped
1cupheavy cream
1teaspoonCajun seasoning, I used Slap Ya Mama Cajun Seasoning or Tony Chachere’s Creole Seasoning
1teaspoonherb seasoning, I used Big Daddy’s Superb Herb Seasoning
Instructions
In a large pot, add chicken broth and cubed potatoes. Let simmer on medium heat for 15 to 20 minutes until fork tender.
While potatoes are cooking in broth, brown Italian sausage in a medium frying pan.
Once sausage is brown, remove from pan and place aside for later.
Add diced pancetta and onion to the pan and sauté for 10 minutes, until the onions are almost clear.
Add garlic to the pan with pancetta and onion and cook for an additional minute.
Add sausage, kale, pancetta, onion, garlic, and heavy cream to broth and potatoes.
Allow simmering for 5 minutes.
Serve topped with Parmesan cheese.
Notes
(Note: If you do not have access to the last two ingredients, don’t worry!!! You can ¼ teaspoon black pepper, ¼ garlic salt, ¼ teaspoon thyme, ¼ teaspoon basil, and a pinch of red pepper flakes.)If you are not a fan of spicy, you can omit the Cajun/creole seasoning (red pepper flakes).If you are a fan of spicy, you can omit the Cajun/creole seasoning and use hot ground Italian sausage.I have also done this recipe without pancetta, and you don’t miss it.Optional: Parmesan cheese, grated or shredded for topping