Ingredients
14ozsausage,Italian chicken or turkey
8cupskale,stems removed, leaves shredded
1tspolive oil
1onion,chopped
1medium carrot,sliced
4garlic cloves,chopped
8cupsreduced-sodium chicken broth
2cupswater
3medium red potatoes,peeled, diced into ¼-inch pieces
1pinchdried red pepper flakes
¼tspfresh ground pepper
Kosher salt,to taste
Preparation
In a large Dutch oven or pot, cook sausage over medium-low heat for about 10 minutes until browned.
Remove from pot. Let cool and cut into thin slices.
Add oil, onions, and carrots; cook on medium for about 5 minutes until soft. Add garlic and cook for 1 minute more.
Add broth, water, black pepper, sausage, potatoes, and red pepper flakes, then bring to a boil.
Cook, covered for about 10 to 15 minutes. Add kale and cook partially covered for about 5 to 6 minutes or until the potatoes are tender. Adjust salt if needed.
