Ingredients:

• 5 links hot Italian sausage
• 3 tbsp olive oil
• 2 cups onions, diced
• 2 cups carrot, diced
• 3 tbsp garlic, chopped
• 2 tbsp Ben's Heffer Dust
• 2 tbsp Colden's Freakin' Greek
• 2lbs. fingerling potatoes, sliced
• 2 bunches kale, chopped
• 1/2 cup all-purpose flour
• 96oz chicken stock
• 2 cups heavy cream
• 3oz parmesan cheese

Instructions:

• Pre-heat Matador to medium heat.
• Add the olive oil and sausage, cook until done, being careful not to break sausage into small pieces.
• Add the onion and carrots, cook for 4-5 minuets until soft.
• Add the flour to create a roux.
• Add Ben's Heffer Dust, Colden's Freakin' Greek rub, and potatoes, then cook for 5 minutes.
• Add the stock and bring to a simmer for 10 minutes.
• Add the kale and simmer for 8-10 minutes until tender.
• Add the cream and cheese.