Ingredients:

1/2 pound pork hot Italian sausage

1/2 pound ground turkey

1 teaspoon olive oil

4 oz. chopped shallots (about 2 large shallots)

1 ounce minced garlic (about 6 medium cloves)

4 ounces fresh small crimini mushrooms, cleaned well, trimmed, and quartered

2 teaspoons fresh minced oregano (or 1 teaspoon dried, fresh preferred)

2 teaspoons fresh minced thyme (or 1 teaspoon dried, fresh preferred)

2 teaspoons fresh minced rosemary (or 1 teaspoon dried, fresh preferred)

2 teaspoons fresh minced sage (or 1 teaspoon dried, fresh preferred)

1/2 teaspoon smoked Spanish paprika

1/2 teaspoon red pepper flakes (optional)

2 tablespoons water

24 ounces (1.5 lbs.) red new potatoes, chunked

4 cups of your favorite poultry stock, homemade preferred

2 cups unsweetened almond milk

1/2 teaspoon liquid smoke

salt and freshly ground black pepper, to taste

4 ounces chopped kale (about 5-6 cups, depending on how finely chopped)

1/4 cup chopped cooked bacon, for garnish (optional)

Directions:

1. In a bowl, combine the Italian sausage and ground turkey well.

2. In a large, heavy pot over medium high, heat the oil and cook the meat mixture until browned well, breaking it apart into 1/2-inch pieces as it cooks.

3. To the browned meat mixture, add the shallots, garlic, herbs, smoked paprika, red pepper flakes (if using), water, and mix well. Cook for about 5 minutes, until the shallot and garlic begin to soften and brown slightly.

4. Add the chunked potatoes, stock, and almond milk. Stir well, reduce heat to low and cook until the potatoes are soft, about 30 minutes. Add liquid smoke, taste, then add salt and freshly ground pepper to preference.

5. Add the kale, stir well and try to poke all the kale bits under the liquid, cover, and allow to cook for another 15 to 20 minutes until the kale is cooked to your preference. Serve with salad and topped with chopped bacon.

Bon Appetit!