Cook sausage and crushed red pepper in pot. Drain
excess fat and set sausage aside. In same pot,
saute bacon, onions and garlic in olive oil for
about 5 minutes, or until onions are soft. Add
potatoes to the pot and cover with chicken stock
(can use water if 1 box of stock is not enough).
Cook on medium heat until potatoes are done. Stir in
sausage. Add cream and kale. Heat through and serve.
Originally Submitted
8/27/2012
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