By An Edible Mosaic
Prep Time: 10 min
Cook Time: 20 min
Add the bacon to a 5-quart pot over medium-high heat. Cook until the bacon is crispy, about 3 minutes. Transfer 2/3 of the bacon to a bowl to sprinkle on top when serving.
To the same pot, add the sausage, using a wooden spoon to break up the meat. Cook until browned, about 3 minutes (it doesn’t have to be fully cooked at this point). Turn the heat down to medium. Add the onion and garlic and cook 3 minutes.
Stir in the chicken stock, potato, salt, black pepper, and crushed red pepper flakes. Bring up to a boil, and then cover the pot, turn the heat down so it doesn’t boil over, and cook until the potato is tender, about 5 to 10 minutes.
Stir in the kale and cook (uncovered) until it’s wilted, about 3 minutes, stirring occasionally.
Stir in the cream and remove from the heat.