Recipe Details
Ingredients
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1tablespoonolive oil
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⅓cupminced onion
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2clovesminced garlic
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1(32 fluid ounce) containervegetable broth
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3mediumrusset potatoes, thinly sliced
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1bunchkale, chopped
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12ouncesvegan sausage, cut into 1/4 inch slices
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1 teaspoonscayenne pepper, or to taste
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2teaspoonsItalian seasoning
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salt and pepper to taste
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1pinthalf-and-half
Cooking Directions
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Heat oil in a 4-quart Dutch oven over medium-high heat. Add onions and sauté until soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes.
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Add broth and potatoes; bring to a boil. Cook, uncovered, until potatoes are tender and easily pierced with a knife, 10 to 12 minutes. Add kale, sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover, reduce the heat to a simmer, and cook until 1/2 of the liquid has evaporated, about 8 minutes.
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Stir in half-and-half; cover and simmer until heated through, 3 to 5 minutes. Remove from the heat and let cool for 5 to 10 minutes before serving.
Tips
You can substitute 2 tablespoons dehydrated onion for the fresh onion.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories440 | |
% Daily Value * | |
Total Fat 24g |
31% |
Saturated Fat 9g |
44% |
Cholesterol 35mg |
12% |
Sodium 908mg |
39% |
Total Carbohydrate 43g |
15% |
Dietary Fiber 7g |
24% |
Total Sugars 4g |
|
Protein 19g |
38% |
Vitamin C 115mg |
128% |
Calcium 279mg |
21% |
Iron 5mg |
27% |
Potassium 1108mg |
24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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