Ingredients:

  • 1 lb smoked turkey and chicken sausage, sliced into rounds
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 3 medium Russet potatoes, sliced into 1/8-inch rounds
  • 4 cups low-sodium chicken broth
  • 2 cups lacinato kale, stems removed and chopped
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1 lb sliced smoked turkey and chicken sausage, cooking until the edges are crisp and chestnut brown and an internal temperature of 165°F (74°C) is reached.
  2. Stir in 1 medium diced yellow onion and cook for 3 minutes until translucent, then add 4 cloves minced garlic and cook for 60 seconds until fragrant.
  3. Pour in 4 cups low-sodium chicken broth and scrape the browned bits (fond) from the bottom of the pot with a spoon. Add 3 medium sliced Russet potatoes.
  4. Bring the liquid to a boil, then reduce heat to medium and simmer for 12–15 minutes until the potatoes are fork-tender.
  5. Lower the heat to medium-low. Stir in 1 cup heavy cream and 2 cups chopped lacinato kale.
  6. Simmer for an additional 2–3 minutes until the kale has wilted into a vibrant green. Season with 1/2 tsp salt and 1/2 tsp cracked black pepper before serving.