1 large russet potato, peeled and medium diced (about 2 cups)
1 medium red onion small diced.
1 fennel (anise) bulb, trimmed and medium diced (about 2 cups) Save fronds for garnish
½ teaspoon red pepper flakes
3 Tablespoons dry sherry
4 cups chicken broth
1/4 cup fine chopped Italian parsley
1 cup medium chopped kale
½ cup medium chopped Bella Sun Luci Sun-Dried Tomatoes in Olive Oil with Italian Herbs
2 Tablespoons heavy cream
Juice and zest of one large lemon
Salt and black pepper to taste
Directions
Heat the oil in a 4-quart saucepan over medium-high heat, add sausage and brown breaking into small pieces with back of spoon, about 3 minutes.
Stir in potato, onion, and fennel and cook for about 3 minutes, stirring occasionally until onion begins to soften.
Stir in red crushed peppers.
Add sherry and stir to loosen any meat stuck on pan bottom about, 30 seconds.
Stir in chicken broth and bring to a boil over high heat, reduce heat to simmer and cook until potatoes are tender when pierced with a fork, about 10-15 minutes.
Add kale, parsley, Bella Sun Luci Sun Dried Tomatoes, heavy cream, lemon juice and zest, stir gently to incorporated, about 3 minutes.
