2 tbsp olive oil
1 lb. sweet or spicy Italian sausage
1/2 yellow onion, diced
1 tsp basil
1 tsp thyme
1 tsp salt
1/2 tsp white pepper
2 cloves garlic, pressed
6 cups chicken stock
2 lb. gold potatoes, peeled and diced small
6 kale leaves (6 cups), torn
–––
Heat olive oil in a large dutch oven over medium heat. Brown sausage, then set aside.
Add onion to the fat and cook until tender, about 5 minutes. Add basil, thyme, salt, and white pepper, cook for one minute. Add garlic, cook for one minute.
Pour in chicken stock and bring to boil. Add potatoes and simmer on low for 20–30 minutes, until potatoes are fork tender. Season with salt and pepper.
Add kale and sausage and cook on medium-high heat until kale is softened, about 5 minutes.
Serve immediately, but it gets better with time.
#recipe #dairyfree
- 9:19 AM
- 0 Comments
.jpeg)
