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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I couldn't tell you if this is like Olive Garden, but I can tell you it's delicious. I added more red pepper than the recipe called for because I prefer more heat. I also tripled the kale-it was more like 6 cups plus. I think I prefer it with more kale, but I'll post it as it was written. I also used half and half instead of cream because I didn't have any cream on hand, and I left the skin on my potatoes. Very simple but hearty and filling. Recipe courtesy of Annie's Eats. Serving size is estimated. Ingredients:
1 lb italian sausage (or half regular, half turkey sausage) |
1 large onion, chopped |
3 -4 garlic cloves, chopped |
1/2 cup white wine (to deglaze pan) |
1/2 teaspoon red pepper flakes |
2 russet potatoes, peeled and cut into 1/2 inch chunks |
2 cups fresh kale, chopped |
3 cups chicken broth |
2 1/2 cups water |
1 cup heavy cream |
salt |
pepper |
Directions:
1. Place a large stockpot or Dutch oven on the stove over medium heat.
2. Crumble the sausage into the pan and cook until well browned.
3. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl and set aside.
4. Add the chopped onion to the pan and saute until tender, about 5 to 7 minutes.
5. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant.
6. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits.
7. Add the potatoes, kale, chicken broth, and water to the pot.
8. Return the sausage to the pot.
9. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low.
10. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through.
11. Stir in the heavy cream and season with salt and pepper to taste.
12. Serve immediately.
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