4 Serves
45 Mins
Heat the cooking oil in a large saucepan over medium-high heat. Add the sausage, crumbling it with a spatula as it browns.
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KoreanVitamin E
3 mg / 15 mgVitamin K
492 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
168 µg / 400 µgCalcium
916 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
144 mg / 420 mgPhosphorus
713 mg / 1,250 mgPotassium
2266 mg / 4,700 mgSodium
1081 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
11 g / 28 gSugar
22 g / 50 gSaturated Fat
12 g / 20 gCholesterol
75 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Add the chopped onion and minced garlic to the pan, sautéing until the onions are tender.
Prepare a bouquet garni by wrapping the basil, oregano, and fennel bulb in cheesecloth. Add this to the saucepan along with the potatoes and enough water to cover.
Bring the mixture to a boil, then reduce the heat, cover, and simmer until the potatoes are tender.
Stir in the kale and continue to simmer until the leaves are just wilted and tender.
Remove the pan from the heat, stir in the buttermilk, and season with black pepper to taste. Serve hot with crusty bread and a sprinkle of white cheese.
25
g20
g20
g
American
Italian