Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Over medium heat add
Olive Oil (1 Tbsp)
to a large pot or dutch oven. Add
Mild Italian Sausage Links (2)
and cook until golden and no longer pink, turning often, about 15 minutes. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat.
Step 2
To the same pot add remaining
Olive Oil (1 Tbsp)
over medium heat. Add
White Onions (1 cup)
,
Celery (1 cup)
,
Carrots (1 cup)
, and
Garlic (1 clove)
. Sauté for 4-5 minutes until vegetables are starting to soften, and have sweat off some of their moisture.
Step 3
Pour in
Chicken Broth (4 cups)
and
Canned Tomatoes (1 cup)
. Add
Baby Potatoes (2 1/4 cups)
,
Bay Leaf (1)
,
Fresh Oregano (1 Tbsp)
,
Fresh Parsley (1 Tbsp)
,
Paprika (1/4 tsp)
, and
Smoked Paprika (1/4 tsp)
. Cover and simmer on low for about 10 minutes until potatoes are almost tender.
Step 4
Chop cooked sausage into bite-sized pieces.
Step 5
Add
Kale (2 cups)
and sausage to the pot and continue to cook, partially covered for about 5 minutes until kale is cooked but still has some color and bite.
Step 6
Season with
Kosher Salt (1/4 tsp)
and
Ground Black Pepper (1/8 tsp)
and serve immediately with crusty bread if desired.
Rate & Review