Directions: |
Directions:SLOW COOKER VERSION
Pre-heat a large skillet over medium high heat. Add the bacon and cook until brown and crispy. Transfer to a paper towel-lined plate and set aside.
Add the Italian sausage to the skillet and cook until browned (approx. 3-5 minutes). Sausage should be crumbled to small pieces. Once browned, transfer to a medium size bowl and set aside.
Add the onion and garlic to the skillet and cook for approx. 2-3 minutes or until some of the onion begins to turn opaque.
Drain the grease from the skillet.
In a 6 quart+ sized crock pot, add the bacon (reserve a slice for the topping), cooked sausage, onion/garlic mixture, crushed red pepper flakes and potatoes and season with salt and pepper (to taste).
Add the chicken broth. The broth should cover the tops of the potatoes. If needed add additional water to ensure coverage (usually between 1-2 cups, depending on Crock Pot model).
Mix the ingredients and place the cover on the Crock Pot.
Cook on low for 5-6 hours or high for 3-4 hours.
Remove the lid and add the kale and heavy whipping cream. Gently stir to combine.
Cover the Crock Pot and cook one last time on high for 30 minutes.
Serve immediately by ladling into large bowls.
Top with the extra crumbled bacon and parmesan cheese.
INSTANT POT VERSION
Turn the Instant Pot on and click "Saute" mode. Wait approx. 10 minutes for the unit to full pre-heat.
Add the olive oil and swirl to coat the bottom of the insert.
Add the bacon and cook until brown and crispy. Transfer to a paper towel-lined plate and set aside.
Add the Italian sausage and cook until browned (approx. 3-5 minutes). Sausage should be crumbled to small pieces. Once browned, transfer to a medium size bowl and set aside.
Add the onion and garlic and cook for approx. 5 minutes or until some of the onion begins to turn opaque.
Drain the grease.
Turn the Instant Pot off.
Add the bacon (reserve a slice for the topping), cooked sausage, onion/garlic mixture, crushed red pepper flakes and potatoes and season with salt and pepper (to taste).
Add 5 cups of chicken broth. The broth should cover the tops of the potatoes. If needed, add additional water to ensure coverage (varies by model).
Mix the ingredients making sure to scrap the bottom to get any food stuck to the bottom (deglaze).
Place the lid on the Instant Pot making sure the steam valve is in the closed position.
Set to Manual/Pressure Cook for 5 minutes (High Pressure).
NPR for 10 minute once the timer has gone off.
Remove the lid and add the kale. Gently stir to combine.
Put the lid back on for 3-4 minutes until the kale wilts.
Remove the lid and gently stir in the whipping cream.
Serve immediately by ladling into large bowls.
Top with the extra crumbled bacon and parmesan cheese.
Notes
Adapted from The Recipe Critic
Nutrition
Calories: 559kcal | Carbohydrates: 29.5g | Protein: 29.3g | Fat: 35.7g | Sugar: 2.9g |
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