Ingredients:

• 1 lb. bulk Italian sausage
• ½ medium onion, diced
• 2 cloves garlic, minced
• ¼ c. flour
• 5 c. chicken broth
• 2 tsp. salt
• 4 unpeeled russet potatoes, thinly sliced
• 1 tsp. oregano
• 1 tsp. red pepper flakes (omit if using hot sausage)
• 2 c. kale leaves, torn into pieces
• 1 c. half-and-half or cream

Directions:

Cook sausage, adding onion and garlic toward the end. Drain fat, mix in flour, and set aside. In a separate pot, add chicken broth, salt, and potatoes. Cook until potatoes are almost done. Stir in meat mixture, kale, oregano, and red pepper flakes. Bring to a boil to thicken slightly from the flour. Once boiling, turn off heat and stir in cream. Serve warm.

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