Ingredients:

  • 1 lb Italian sausage
  • 4 oz thick-cut bacon, diced
  • 3 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1.5 lbs russet potatoes, scrubbed and cubed into 1/2-inch pieces
  • 4 cups low sodium chicken broth
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 3 cups curly or Lacinato kale, stems removed and chopped
  • 1 cup heavy cream
  • 1/4 cup freshly grated parmesan cheese

Instructions:

  1. In a skillet over medium-high heat, cook the diced bacon until crisp. Remove bacon with a slotted spoon, leaving the fat in the pan.
  2. Add the Italian sausage to the bacon fat. Break it apart with a spoon and cook until mahogany-colored and cooked through.
  3. Stir in the diced onion and minced garlic. Cook for 2-3 minutes until the onion is translucent and the garlic smells fragrant.
  4. Transfer the sausage, onion, garlic, and cooked bacon into the slow cooker.
  5. Stir in the cubed potatoes, chicken broth, oregano, and red pepper flakes.
  6. Cover and cook on Low for 6 hours or High for 3 hours until potatoes are fork-tender.
  7. Stir in the heavy cream and chopped kale.
  8. Cover and cook on High for an additional 20-30 minutes until kale is wilted but bright green.
  9. Taste and add salt or black pepper as needed. Garnish with grated parmesan cheese.