Zuppa Toscana

Have you ever looked at that bunch of oober-healthy kale in the grocery store and wondered what people do with it? It looks like and tastes like a combination of lettuce and cabbage. Like lettuce and cabbage, some choose to eat it raw in a salad. You can also cook it like cabbage. I had a wonderful soup the other day, and was determined to make it at home, especially since I have previously had kale and watched it rot in the fridge being unsure how to use it. So, this is my Zuppa Toscana (Tuscan Soup).

1/2 lb italian sausage (I like mild, some like hot)
1/4 teaspoon crushed red pepper flakes
 1medium white onion, diced
 4 garlic cloves, chopped
10 cups water
5 tablespoons chicken bouillon powder (to taste)
1 cup heavy cream
6 cups potatoes, cubed
1 bunch kale, discard center stalks and coarsely chop greens (cavolo riccio) 
1 loaf crusty Italian bread, sliced
2 tablespoons extra virgin olive oil 

 Directions:

1 Saute ground spicy italian sausage and crushed red pepper flakes in 1 T olive oil. (I use 8 quart stock pot.) Drain fat and move mixture into bowl, set aside.
 
2 In same pan, add 1 T olive oil and saute white onions, garlic, and potatoes until onions are soft.
 
3 Add water and chicken boullion powder and stir thoroughly. Bring to a gentle boil and continue cooking until potatoes are soft, 20-30 minute.
 
4 Turn off heat, immediately add kale, sausage and heavy cream. Stir together.
 
5 Serve hot with slices of bread.

YUMMY!!!