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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I couldn't find Italian turkey sausage at our store so I used Italian chicken sausage. Also the original recipe called for cannelini beans, but I couldn't find those either. I substitute Great Northern White beans, but you could also use Navy beans (white). Ingredients:
15 g bacon |
1/2 lb italian turkey sausage, casings removed |
4 c russet potatoes, cubed |
1 c chopped onion |
2 cloves garlic, finely chopped |
1 teaspoon italian seasoning |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon crushed red pepper flakes |
4 cups water |
3 1/2 cups reduced-sodium chicken broth |
4 cups chopped fresh kale or swiss chard |
15 oz great northern beans, drained & rinsed |
1 cup fat-free half-and-half |
Directions:
1. In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from saucepan.
2. In same saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside.
3. In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, water and broth. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.
4. Stir in bacon, sausage, kale and beans. Cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated.
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