WARM DUTCH OVEN OR 6 QT POT OVER MED HIGH HEAT.
ADD SAUSAGE, COOK STIRRING OCCASIONALLY AND
BREAKING UP SAUSAGE AS DESIRED UNTIL SAUSAGE IS
BROWNED AND COOKED THROUGH. DRAIN DRIPPINGS FROM
PAN.
RETURN POT TO HEAT AND ADD CHICKEN STOCK,
POTATOES, SALT, & RED PEPPER FLAKES. BOIL UNTIL
POTATOES ARE FORK TENDER, ABOUT 15 MINUTES.
USE SLOTTED SPOON TO REMOVE 1 COF POTATOES FROM
POT AND PLACE THEM IN ABOWL. MASH THEM.POUR THEM
BACK TO THICKEN SOUP.
ADD KALE AND CREAM. STIR TO COMBINE. CONTINUE
COOKING UNTIL KALE IS TENDER (ABOUT 3 MINUTES) ADD
MORE SALT AND RED PEPPER FLAKES TO TASTE IF
DESIRED.
Originally Submitted
2/4/2019
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