Optional
Directions:
In a large soup pot over medium heat, cook bacon pieces. Then remove, leaving the dripping in pot and set aside.
Add onion and saute for 5-7 minutes until translucent
Add the potatoes and garlic and stir to combine and saute for 2-3 minutes.
Next, add chicken stock and bring to a boil, then turn heat to medium and simmer covered for 20 minutes or until potatoes are tender.
While the soup simmers, grill the sausages. Let them rest then cut into bit sized slices.
When the potatoes are tender, add the kale, bacon pieces, sausage and the cream.
Stir to combine, add salt and pepper to taste and simmer for another 10-15 minutes.
Enjoy with a sprinkle of parmesan cheese and a piece of crusty bread!
]]>Cornbread:
Preheat oven to 400 degrees F.
In a 12-inch cast iron or ovenproof skillet over medium high heat and start to brown beef. Chop and add onion to beef in the skillet. When beef is cooked through, add taco seasoning and water as directed on the package. lower heat and let simmer for 2-3 minutes. Add black beans, corn and green chiles, and stir to combine. Season with salt and pepper to taste. Turn off heat and let the mixture site while you make cornbread.
In a bowl combine dry ingredients and lightly mix. In a separate bowl, add milk, oil and egg and stir. Pour wet ingredients into dry and stir to combine.
Add 1 1/2 cubs of the cheese on top of the beef mixture in the skillet. Pour cornbread batter on top and gently spread out evenly.
Bake for 20 minutes or just until the edges of the cornbread start to brown. Add remainder of cheese on top and bake an additional 5-7 minutes or until cornbread is golden and a toothpick comes out clean.
]]>