Ingredients:

  • 1 lb spicy Italian sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1.5 lbs Russet potatoes, cubed into 1/2 inch pieces
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups fresh kale, stems removed and chopped
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Heat a large skillet over medium-high heat. Add the spicy Italian sausage, breaking it apart with a spoon, and sauté until browned and no longer pink.
  2. Stir in the diced onion and minced garlic, cooking for 3-5 minutes until the onion is translucent.
  3. Drain the excess grease from the skillet.
  4. Transfer the sausage mixture into the slow cooker.
  5. Stir in the cubed potatoes, chicken broth, dried oregano, red pepper flakes, salt, and black pepper.
  6. Cover and cook on Low for 7-8 hours or on High for 4 hours until potatoes are fork-tender.
  7. Stir in the heavy cream and grated Parmesan cheese.
  8. Add the chopped kale and stir gently. Cover and cook for an additional 15-20 minutes on High until the kale is wilted.