Zuppa Toscana

1. The original recipe calls for 1 quart of water and 2-14.5oz cans chicken broth.  I used 7 cups water and three chicken bouillon cubes.
2. I sauteed the potatoes, garlic, and onion in some of the rendered bacon fat instead of boiling them.  Sauteing them really adds a lovely, rich flavor.

• 1 pound spicy Italian sausage
• 1/2 pound bacon, chopped
• 7 cups water
• 3 chicken flavored bouillon cubes
• 2 large russet potatoes, scrubbed clean and cubed
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 2 cups chopped kale
• 1 cup heavy whipping cream
• salt and pepper, to taste

1. In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
2. In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside.  Leave two tablespoons of rendered bacon fat in the skillet.
3. Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat.  Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
4. Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot.  Simmer until the potatoes are tender.
5. Add kale and cream, season with salt and pepper.  Heat through.

This is kale. It is a cool weather leafy green vegetable in the collard and mustard green family. You see it a lot as a base at salad bars; it makes the bowls or containers of vegetables look pretty. Southern people eat a lot of kale. Not as much as collard greens, but baby we like it. Cook it with a little bacon drippings or “fat back” and you have yourself a very fine side dish.