1 pound Italian Sausage
2 large russet baking potatoes, sliced in half and then in 1/4″ slices
1 large onion, chopped
2 garlic cloves, minced
2 cups spigariello, roughly chopped (can also use kale, swiss chard, spinach or other greens)
48 ounces chicken broth
1 cup heavy cream
Optional additions that are tasty: bacon pieces & cauliflower florets
How do I make it
Brown the sausage in a skillet
Add the garlic and onions and saute till tender
Add the broth and potatoes and let simmer tell potatoes are tender
Add salt & pepper to taste
Add chopped spigariello and stir. It will wilt quickly.
Stir in heavy cream just before serving.