7.5 cupschicken broth or stock
2medium russet potatoes
3 cupskale, chopped in 1/2″ strips
1 lbspicy italian sausage
1/4 tspsalt
1/4 tspcrushed pepper flakes
1/2 cupwhipping cream

1. Grill the italian sausage
2. Chop sausage into 1/2″ rounds
3. Chop potato into bit-sized cubes
4. Add all ingredients but cream to stock pot
5. Simmer 1 hour, or until kale is tender
6. Just before serving, add whipping cream to soup