Fruit Cake
– 1 lb Italian sausage – 4 cups chicken broth – 1/2 cup chopped onion – 2 cloves garlic, minced – 4 russet potatoes, sliced thin More Ingredients – 1 cup heavy cream – 2 cups chopped kale – 1/4 tsp crushed red pepper flakes – Salt and black pepper to taste – Optional: bacon crumbles
In a large pot or Dutch oven, cook sausage over medium heat until browned. Drain excess grease and set aside.
In the same pot, sauté onions and garlic until softened. Add red pepper flakes for a subtle kick of heat.
Stir in chicken broth and sliced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 15 minutes.
Return sausage to the pot. Add chopped kale and simmer for 5 more minutes. Stir in heavy cream and cook another 2–3 minutes.
Taste and adjust with salt and pepper. Garnish with crispy bacon or Parmesan cheese for added texture and richness.
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