Sausage, Potato and Kale Soup

1. Peel and chop the onion. Cut the potatoes into thick matchsticks. Remove fibrous stalk from kale and roughly chop. Dice pancetta. Remove sausage from casing.

2. Heat a large stock pot to medium high and add the pancetta, cooking until starting to crisp, about 5 minutes.

3. Add the red pepper flakes and sausage to the pot; break sausage into small pieces with a wooden spoon and cook until browned.

4. Add the onions and garlic to the sausage; cook until translucent.

5. Add the potatoes to the pot, followed by the chicken broth.

6. Bring broth to a boil then turn down to a simmer. Cook until potatoes are tender, about 8-10 minutes. Add the kale and cook a few minutes until wilted and bright green.

7. Season with sea salt and freshly ground pepper to taste. Serve hot.