Ingredients:

  • 4 slices (60g) sugar-free bacon, diced
  • 1 lb (450g) Whole30-compliant spicy Italian sausage
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) red pepper flakes
  • 3 medium (600g) russet potatoes, peeled and cubed into ½ inch pieces
  • 6 cups (1.4L) chicken bone broth
  • 1 can (400ml) full-fat canned coconut milk
  • 3 cups (90g) fresh kale, stems removed and chopped
  • 1 tsp (6g) sea salt
  • ½ tsp (1g) cracked black pepper

Instructions:

  1. Place the diced bacon in the Dutch oven over medium heat. Fry until the bacon is mahogany-colored and crisp. Using a slotted spoon, remove the bacon bits and set them aside, leaving the rendered fat in the pot.
  2. Add the Italian sausage to the bacon fat, breaking it apart with a spoon, and cook until browned and caramelized.
  3. Stir in the diced onion and cook for 3-5 minutes until translucent. Add the minced garlic and red pepper flakes, stirring constantly for 60 seconds until fragrant.
  4. Pour in the chicken bone broth and add the cubed potatoes. Increase heat to bring the liquid to a boil, then immediately reduce to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
  5. Stir in the full-fat coconut milk and the reserved crisp bacon. Add the chopped kale and stir gently for 2 minutes until the leaves have wilted into a bright green.
  6. Season with sea salt and black pepper before removing from heat.