Zuppa Toscana

1 lb Italian sausage
2 large potatoes, cut in half, then in ¼-inch slices
1 Tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy cream

Cook sausage in 300-degree oven. Bake approximately 30 minutes. Drain on paper towels and cut into slices.

Heat olive oil in skillet over medium-high heat. Add onion and cook until onion is translucent. Add garlic and cook 2 minutes. Remove from heat.

Combine onion mixture, potatoes, chicken broth and water in a large pot and cook over medium heat, until potatoes are done, about 20 minutes. Add sausage, and salt and pepper to taste; simmer 10 minutes. Reduce heat to low, add kale and cream, and simmer until heated through, and kale is just tender. Serve hot.