Time
prep 1:00
total 1:30
Ingredients
| 1 lb. | Italian sausage, browned and drained * | | 4 to 5 | baked potatoes, cooled ** | | 1 | lg. onion, chopped | | 1 tbsp. | olive oil | | 3 to 4 tbsp. | flour | | 2 cloves | garlic, minced | | 2 cups | kale, chopped | | 5 cans (14-1/2 oz. each) | chicken broth | | 1 qt. | Land O' Lakes fat free half 'n half |
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Instructions
Brown sausage and drain; put in large pie plate lined with paper towels, and pat grease away, set aside. Add olive oil, chopped onions and garlic to pan and cook until onions are slightly browned. Put sausage back in pan, add flour and mix well. Slowly stir in chicken broth and half 'n half. Add potatoes and kale. Add salt and pepper to taste, and heat through (until kale is cooked) and serve. Do not boil.
Author's Comments
If you like yours slightly spicy, use hot Italian sausage, or you can also add a couple of pinches of crushed red pepper flakes and a dash or two of Tabasco sauce.
* I usually buy the large links and remove the casing & brown like ground beef.
** wrap in foil, bake; unwrap & cool. Cut in half lengthwise and slice in thin 1/4-inch slices
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