Friday, March 4, 2011

Zuppa Toscana

3 cans (14 oz.) chicken broth
2 cups whipping cream
red pepper flakes (to taste)
1 small onion, diced, sauteed
1/2 pkg. bacon (cooked and crumbled)
4-5 cups kale
3 to 4 potatoes scrubbed and cut into slices or small chunks (skins on)
1 garlic glove, minced
1 lb. Johnsonville mild Italian sausage (remove casing and brown)

Put all except potatoes into pot and simmer until kale is almost tender then add potatoes cook until potoatoes are done.

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