| | Directions | | In 4 quart nonstick saucepan or dutch oven, cook bacon until crisp; drain on paper towel. Crumble bacon, set aside. remove and discard drippings from pan. In same pan, cook sausage over medium to high heat 6-8 minutes, stirring frequently, until no longer pink. Drain well on paper towels. In same pan, mix potatoes, onion, garlic and Italian seasoning, salt, pepper, pepper flakes, water, broth or stock. Heat to boiling. reduce to low; cook uncovered about 10 minutes, stirring occasionally. Stir in bacon, sausage, kale and beans. cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half and half; cook until heated. Servings are about 10. |
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| Ingredients | | - |  | 2 slices bacon |
| - | | 1/2 pound Italian sausage, casings removed |
| - | | 2 russet potatoes, cut into 1/2 inch cubes (4 cups) (large) |
| - | | 1 onion, chopped (1 cup) (large) |
| - | | 2 cloves garlic, finely chopped |
| - | | 1 teaspoon Italian seasoning |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 1/4 teaspoon crushed red pepper flakes |
| - | | 4 cups water |
| - | | 3 1/2 cups chicken broth or chicken stock |
| - | | 4 cups chopped fresh kale or Swiss chard leaves |
| - | | 1 can 15 or 19 ounce cannellini beans, drained and rinsed |
| - | | 1 cup half and half |
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