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| Joined: | Tue Jun 7th, 2005 |
| Location: | San Jose, California USA |
| Posts: | 10626 |
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3 cans (14 ounces) Chicken broth
2 cups heavy cream
1 lb Italian Sausage
4 russet potatoes
1 medium onion diced
2 garlic cloves minced
2 1/2 cups kale or chopped spinach
salt and pepper to taste
Directions:
*Cook the sausage and set aside.
*Skin each potato and slice in half and make about 1/4 inch slices. You can slice these into fourths making the potatoes more bite sized.
*Bring a large pot with the chicken broth to a boil. *Boil the potatoes for about 10 minutes or until tender.
*While the potatoes are boiling, sauté the onion and garlic until tender and set aside.
*Once potatoes are tender, add sausage, onion, garlic, and chopped spinach to the pot. Boil for a couple of minutes until the spinach starts to wilt. *Reduce heat and add heavy cream.
*Finish by cooking until heated through and add salt and pepper to taste.
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