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1 lb. Hot Italian sausage, casings removed
1 large onion, chopped
3 cloves garlic, minced
Freshly ground black pepper
6 c. low-sodium chicken broth
4 large russet potatoes, diced
1 bunch curly kale, leaves stripped and chopped
3/4 c. heavy cream
4 slices cooked bacon, chopped
1/4 freshly grated Parmesan, for serving
1- In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain.
2- Add onion to pot and let cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Season with salt and pepper. Add chicken broth and potatoes and cook until potatoes are tender, 23 to 25 minutes.
3- Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, sausage, and bacon and simmer 5 minutes more.
4- Season with pepper, garnish with Parm, and serve.