Ingredients:

  • 1 lb turkey sausage, casings removed
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 6 oz Lacinato kale, stems removed and leaves roughly chopped
  • 6 cups low-sodium chicken broth
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • Salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add the turkey sausage, breaking it apart with a spoon, and cook until golden brown and no longer pink (6–8 minutes).
  2. Reduce heat to medium. Add diced onion and cook until translucent. Stir in minced garlic, smoked paprika, and red pepper flakes; sauté for 1 minute until fragrant.
  3. Add cubed potatoes and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes until potatoes are fork-tender.
  4. Optional: Use a potato masher to lightly crush about 25% of the potatoes directly in the pot to naturally thicken the broth.
  5. Stir in chopped kale and cook for 3–5 minutes until vibrant green and tender.
  6. Turn off heat. Stir in lemon juice, then taste and adjust salt and pepper before serving.