Spicy Zuppa Toscana

Instructions

1. Step one is to gather your Mise en place. (Everything in its place.) So gather your ingredients in the formats specified above. 
2. You will need a large pot, cutting board, knife, paper towel, wooden spoon, large plate, and colander to prepare this dish. Wash your Kale and Potatoes using the colander to house them as you rinse. No need to dry them. 
3. Using the large pot, add your bacon and olive oil and fry bacon over medium heat until crisp. Remove from the pot and place on a paper towel lined plate. Drain all but 1 tbsp of fat from the pot.
4. Now add your sausage to the pot. Break it up using a wooden spoon and fry until no longer pink and slightly crispy. Remove from the pot to a paper towel lined plate. Do not drain the pot drippings from the sausage. 
5. Add the onions to the pot and sauté until soft and translucent. Add the garlic and cook for one minute. Add the potatoes, broth and water. Bring to a boil and cook for 12 -14 minutes until potatoes are easily pierced with a fork. (Check them often. Smaller dices mean quicker cooking times and you don’t want them to become mushy. Everyone cuts their veg differently so every 5 minutes, poke a potato. The minute the resistance is gone, done.)
6. Once potatoes are cooked, add the sausage and bacon back to the pot. Then add the kale, coconut milk, chilli flakes and Italian Seasoning. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
7. Serve in a wide mouth bowl and garnish with parsley and parmesan cheese.
8. Enjoy!