January Cooking -- Zuppa Toscana

Zuppa Toscana

• 1 lb. Hot Italian sausage, casings removed 
• 3 cloves garlic, minced
• 1 large onion, choppedkosher salt

• Freshly ground black pepper
• 6 c. low-sodium chicken broth
• 4 large russet potatoes, diced
• 1 bunch curly kale, leaves stripped and chopped
• 3/4 c. heavy cream
• 1/4 freshly grated Parmesan, for serving

DIRECTIONS

1. In a large pot over medium heat, coosausage, breaking up with theback of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Drain fat.
2. Add garlic and onion and let cook until golden, 5 minutes more. Season with salt and pepper. Add chicken broth and potatoes and enough water to cover the potatoes and cook until potatoes are tender, 20 to 25 minutes.
3. Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream.
4. Garnish with Parm and serve.