PATTY’S TAIL AND KALE SOUP

INGREDIENTS

1-2 Tablespoons Oil
1 Large Onion, diced
2 Garlic Cloves, finely diced
1 teaspoon Red Chili Flakes-maybe less
1 lb. Italian Sausage

1-2 lbs.of diced and browned Gatorama Farm Raised Gator Meat. Do not overcook
6 Bacon Slices, cooked until crispy
Russet Potatoes scrubbed and cut in half lengthwise, then cut into thin slices
32 ounces (4 cups) Chicken Broth
1 teaspoon Pepper

2 cups Kale, finely chopped
1 cup Heavy Cream
¾ cup Parmesan Cheese (for garnish or place half in soup)
Salt, (to taste)

PREPARE

Heat a large pot over medium-high heat and add oil, onion, garlic, and red chili flakes. Let cook for 1 minute. Add sausage and cook until browned and cooked through. Remove sausage and onions and place on a paper towel-lined plate. Add bacon and cook until crispy –according to package instructions. Remove from pan and set aside. Once the bacon is cool enough to touch, crumble or cut into bite-size pieces.

Add potatoes, chicken broth, and pepper to the pot and bring to a boil. Once it comes to a boil, reduce to medium-low heat. Stir in sausage mixture. Cook sausage for 15 minutes or until potatoes are fork tender. Add bite sized kale and continue to cook for 5-10 more minutes. Stir in heavy cream and half of parmesan cheese, if so desired. Heat for 5 minutes. Stir in browned alligator tail. Stir in crumbled bacon, reserving some for garnish. Serve warm topped with parmesan cheese.

My Dad likes it without the heaving cream