Today I have a great recipe to share with you from my friend Sera. Sera is a part of my life in so many ways. Her family was not only one of the founding Cool Breeze Farm members (or the "OG" Original Gagstas as we sometimes refer to those 4 sweet families that helped the launch of our farm) but we also sing in a band together and she is a wildly talented local photographer that has captured some of the best pictures of my family. She's also a fabulous cook so I can always trust her opinion on a new recipe. When she picked up some of our new Italian sausage and shared this dish she made with it I knew I had to try!
We've had great feedback about our mild Italian sausage and are stocked up at the market! Swing by and pick up some for your meal plan this week or next. Thanks so much for sharing this meal with us Sera!
Servings: 6 servings Source: alaskafromscratch.com
Ingredients1 tablespoon olive oil
1 pound italian sausage
4 slices bacon crumbled
¼ teaspoon red pepper flakes (or to taste)
2 cloves garlic, minced
1 onion, diced
8 cups chicken broth (2 cartons)
4 red potatoes, sliced into quarters
1 bunch kale, chopped
1 cup heavy cream
1/2 teaspoon oregano
salt and pepper to taste
DirectionsIn a large pot over medium heat, brown the sausage. Drain. In thevsame pot cook the bacon and then drain and crumble. Clean out pan leaving some of the bacon fat. If needed add 1 tablespoon olive oil. Add the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes. Add the chicken broth, potatoes, kale, sausage and bacon. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 20-30 minutes. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and serve.