1 lb Italian sausage
3 russet potatoes, sliced into wedges, then halved
2 cloves garlic, minced
1 large white onion, finely chopped
4 C chicken broth
2 C kale or Swiss chard, rinsed and chopped
1 C heavy cream
salt and pepper, to taste
Brown sausage in a large skillet, over medium-high heat. Drain and discard fat.
Combine sausage, potatoes, garlic, onion, broth, salt, and pepper, in crock pot. Cook on low for 7-8 hours, or high for 4-5 hours.
Add cream and kale to crock pot. Stir and cook an additional 20-30 minutes, or until leaves are wilted and warmed through.