1/2 lb Italian sausage
2 medium Russett potatoes, diced
1 medium onion
1/4 tsp chili pepper flakes
1 tsp fennel seeds
1 bunch kale
4c Chicken stock
Saute sausage with chili flakes, fennel seeds and onion then strain out any excess fat. Add potatoes and chicken stock and cook on a low boil until potatoes are softened, about 10-15 minutes. Add kale last and cook for 5 more minutes.
No comments:
Post a Comment