Add oil to pan over medium heat, sauté pancetta until crisp and remove. Add sausage and cook until browned, crumble to Hamburg consistency remove from pot. Leave 1 tablespoon of oil in pan. Add onions and sauté until transparent, add garlic and cook for 30 seconds, until fragrant. Add chicken stock, potatoes bring to a simmer, cover a cook for 15 minutes. After 15 minutes add pancetta, sausage and kale. Bring back to simmer cover and cook for 5 minutes. Finish with cream and salt and pepper to taste.
Because I am lactose intolerant I use Coffee Rich instead of cream.
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|Serving Size: 1 Serving (687g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 411 (61%)|
|Amt Per Serving||% DV|
|Total Fat 45.6g||61 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 120.6mg||37 %|
|Sodium 1722.3mg||59 %|
|Potassium 1150.6mg||30 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 32g|
|Protein 32.3g||46 %|
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Calories per serving: 679
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