Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Swiss Chard | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. Italian Sausage
- 2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
- 1 large Onion, chopped
- 1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
- 2 cloves garlic minced
- 2 C. Kale or Swiss chard chopped
- 2 cans Chicken Broth
- 1 qt. Water
- 1 C. Heavy Whipping Cream
Directions
Cook sausage in a 300-degree oven.
Bake approximately 1/2 hour, drain on paper towels and cut into slices.
Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes.
Turn to low heat, add kale and cream.
Heat through and serve.
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