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image via sugarmamacooks
What you need:
1 tbs. olive oil
1 large yellow onion, diced
2 garlic cloves, minced
Coarse salt & pepper
3/4 lb. Italian sausage
1 lb. (2-3) sweet potatoes, peeled and diced to 1/2 in.
4 C low sodium chicken broth
2 C water
4 C coarsely chopped leafy greens (kale)
Freshly grated parmesan cheese for serving
Heat oil in stockpot over medium high heat.
Add onion and garlic -- cook until translucent, about 6 min.
Season with salt and papper.
Add sausage and cook breaking up meat with spoon until browned.
Add sweet potatoes, broth and water -- bring to a boil.
Reduce to a simmer, cook until sweet potatoes are tender, about 15-20 minutes depending on thickness of cuts.
Add kale and cook until wilted, about 5 minutes.
Serve with Parmesan, and enjoy!
**Chef Ginger reminds us that butternut squash or winter squash can be used in place of the sweet potatoes. If you have a piece of Parmesan rind, throw it in while cooking for extra flavor!
Other recipes you might be interested in:
Creamy Potato Kale Sausage Soup