My favorite way to have kale has to be in this soup. The Italian sausage, bacon, potato, and kale all work so well together with the chicken stock and cream to create a very comforting combination. Even with all the comforting ingredients, and it's simplicity, it's a great weeknight dinner. The best part of this recipe is the simplicity. (This is my version of Zuppa Toscana from Olive Garden)
In a 8 quart Dutch oven or stock pot, brown a bacon until crispy. Once browned, pull bacon aside (into bowl) leaving grease in pot. Add Italian sausage, onion and a pinch of red chili flakes into pot with bacon grease, cooking until sausage has browned.
Add chicken stock (8 cups), bring to a boil. Reduce soup to a simmer and add sliced potatoes. Cook potatoes until fork tender, about 12 minutes. Add bacon back to soup.
Add kale (stems removed, ripped into to bite size), let cook for about 2-3 minutes to tenderize the kale. Slowly, add about a cup of heavy cream while stirring, allow soup to heat through. Salt and pepper to taste before serving. Top each serving with freshly grated parmesan cheese.
You might want to have a good loaf of bread near by to soak up the broth.