As soon as the leaves show even the slightest hint of orange and red, I dust off my slow cooker and start making any number of delicious soups, stews, and chilies. This year I found a new recipe that will definitely be added to my regular fall rotation.
What You Need:
- 1 lb ground turkey sausage
- 4 medium to large potatoes, cut into cubes
- 1 large yellow onion, diced
- 2 large cloves garlic, minced
- 32 oz chicken stock
- 1/2 bunch kale, torn into pieces and de-stemmed
- 1 cup heavy cream
- 2 Tbsp flour
- Salt and pepper, to taste
- Pinch of red pepper flakes
What You Do:
- Dice potatoes, onion, and garlic.
- De-stem and rip kale.
- Brown sausage over medium heart in sauce pan.
- Add minced garlic and onion and stir.
- Drain the grease and add sausage, onion, and garlic to the bottom of slow cooker. This works out nicely if you spray just a little cooking spray into the bottom of the slow cooker.
- Add potatoes and cover with chicken stock. If potatoes and sausage aren’t completely covered, add water.
- Cover and cook on low for 5-6 hours.
- Whisk cream and flour until blended and add kale. Pour mixture into slow cooker and stir to combine.
- Cover and cook on high for 30 minutes to thicken.
- Add salt, pepper, and red pepper flakes to taste.
Serve with a crispy Parmesan bread. (We loved this with a Rosemary Olive Oil Italian loaf.)