Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 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 |
| Kale | 1 cup chopped (67g) | 33 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Swiss Chard | 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 spicy Italian sausage , crumbled
- ½ lb smoked bacon , chopped
- 1 qt water
- 2 cans (29 oz ) chicken broth
- 2 large russet potatoes , cubed
- 2 garlic cloves, crushed
- 1 medium onion , chopped
- 2 cups chopped kale or Swiss chard
- 1 cup heavy cream
- Salt to taste
- Pepper to taste
Directions
In a skillet over medium-high heat, brown the sausage, breaking into small pieces as you fry it. Drain and set aside.
In skillet over medium-high heat, brown bacon. Drain and set aside.
Place water, broth, potatoes, garlic, and onion into a pot. Simmer over high heat until potatoes are tender.
Add sausage and bacon to the pot. Simmer for 10 minutes.
Add kale/chard and cream to the pot. Seasons with salt and pepper; heat through.