Ingredients:

  • 1 lb spicy Italian sausage, casings removed
  • 4 strips thick-cut bacon, diced into 1/2 inch pieces
  • 1 lb ground pork
  • 1 medium head of cauliflower (approx. 500g), cut into bite-sized florets
  • 1 small white onion (approx. 100g), finely diced
  • 4 cloves garlic, minced
  • 3 cups fresh kale (approx. 100g), de-stemmed and roughly chopped
  • 0.5 tsp red pepper flakes
  • 4 cups chicken bone broth
  • 1 cup heavy whipping cream
  • 1 cup water
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Place the 4 strips of diced bacon in your cold Dutch oven. Turn heat to medium and cook until crispy and the fat has rendered.
  2. Remove bacon with a slotted spoon, leaving the fat. Add 1 lb spicy Italian sausage and 1 lb ground pork. Cook for 8 minutes until browned and crumbly.
  3. Stir in 1 small white onion and 0.5 tsp red pepper flakes. Cook 3 minutes until onion is translucent.
  4. Add 4 cloves minced garlic. Cook for 1 minute until fragrant and glowing.
  5. Pour in 4 cups chicken bone broth and 1 cup water. Use your spoon to scrape every single browned bit off the bottom.
  6. Add the 1 medium head of cauliflower florets, 0.5 tsp sea salt, and 0.25 tsp cracked black pepper. Simmer 10 minutes until cauliflower is fork tender.
  7. Turn the heat to low. Slowly pour in 1 cup heavy whipping cream.
  8. Stir in 3 cups fresh kale. Cook 2 minutes until bright green and slightly softened.
  9. Taste the broth. If it needs more punch, add a tiny pinch more sea salt or a squeeze of fresh lemon.
  10. Ladle into deep bowls and top with the reserved crispy bacon bits.