Ingredients

• 1/4 cup extra virgin olive oil
• 1/2 pound pork sausage, casings removed
• 2 medium onions, sliced thin
• 4 cloves garlic, chopped
• 1 large bunch kale, stems removed and cut into 1/2-inch ribbons
• 1 pound waxy potatoes, such as Yukon Gold, peeled and sliced thin
• Salt and freshly ground black pepper
• 6 cups low-sodium chicken broth
• Parmesan cheese

Directions

1. Heat olive oil in Dutch oven over medium heat until shimmering. Add sausage and cook, breaking up with a wooden spoon, until crumbled and beginning to brown, about 4 minutes. Remove with a slotted spoon and reserve.

2. Add onion and cook until soft and beginning to brown, 10-12 minutes. Add garlic and cook until fragrant, 1-2 minutes more. Add kale, potatoes, and reserved sausage, along with a couple pinches of salt. Cook about three minutes longer, then add chicken stock and bring to a boil. Simmer until the kale and potatoes are tender, about 30 minutes.

3. Season to taste with salt and pepper. Divide into bowls and top with fresh black pepper and grated Parmesan. Serve immediately.

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