(From Olive Garden, as printed in Wisconsin State Journal)Ingredients
2 medium potatoes
2 small onions
¼ lb. spicy pork sausage
6 Tbsp. flour
4 cups chicken broth
½ cup milk
1 ½ cups fresh kale, remove rib and chop
Makes four servings
- Cut unpeeled potato into ¼-inch thick slices
- Cook potato and onion in just enough water to cover. Drain.
- Brown sausage and drain fat; sprinkle flour over meat. Mix well. Add broth and cook until thick and smooth.
- Add milk, potatoes, onion and kale. Heat through and until kale is wilted. Season with salt and pepper.