Ingredients

• 1 tablespoon olive oil
• 0.33 cups minced onion
• 2 cloves minced garlic
• 1 , 32 fluid ounce
• 3 medium russet potatoes , thinly sliced
• 1 bunch kale , chopped
• 12 ounces vegan sausage , cut into 1/4 inch slices
• teaspoons cayenne pepper , or to taste
• 2 teaspoons Italian seasoning
• salt and pepper to taste
• 1 pint half-and-half

Instructions

1. 1 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.
2. 2 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.
3. 3 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.

Nutrition per serving