4 slices Whole30-compliant bacon , cut into about 1/2" pieces
1poundItalian sausage, made from below recipe or storebought
1/2teaspoonscrushed red pepper flakes
4medium yellow potatoes, about 1 pound 3 ounces, diced into bite-sized pieces
1medium white or yellow onion, diced
2tablespoonsgarlic, minced, about 4 cloves
1/2bunch kale, stems removed and leaves chopped, 4 cups
1can coconut milk
Salt and pepper , to taste
* Recipe makes 4 Servings
In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.