Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Sausage Potato and Escarole Roast
Ingredients
- 1 1/2 pounds small red potatoes, halved or quartered if large
- 4 plum tomatoes, halved
- 3 to 4 cloves garlic, smashed
- 3 to 4 small rosemary sprigs
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 1/4 pound sweet Italian sausages, pricked with a fork
- 1 orange bell pepper, seeded and cut into strips
- 1 yellow bell pepper, seeded and cut into strips
- 1 head escarole (about 9 ounces), torn into bite-size pieces
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