1 lb Italian sausage (I like the hot from Aldi) (also you want to remove it from the casing before cooking or get it just loose)
1 head of cauliflower, chopped into pieces about 1" tall and 1/2" thick
1 large yellow or white onion, chopped
salt (to taste)
black pepper (to taste)
1/4 tsp garlic powder
1/4 tsp onion powder
1⁄2 teaspoon red pepper flakes (only if you use mild sausage)
2 garlic cloves, minced or 1 Tbsp minced garlic from jar (use more if you want, I surely do! :D )
2 cups packed in measuring cup kale or 2 cups swiss chard, chopped (I dont measure this lol, just use alot!)
32 oz chicken broth
1/2 to 2 Tbsp of better than bouillon chicken flavor
4 cups water (give or take)
1 1/2 to 2 cup heavy whipping cream
Bacon (either cook about 4 pieces of just use some of the real bacon bits...put it what you want but if you're cooking it make it crispy and chop it small)
olive oil (maybe 1 Tbsp)

1 lb Italian sausage (I like the hot from Aldi) (also you want to remove it from the casing before cooking or get it just loose) 1 head of cauliflower, chopped into pieces about 1" tall and 1/2" thick 1 large yellow or white onion, chopped 1/4 tsp garlic powder 1/4 tsp onion powder 1 ⁄2 teaspoon red pepper flakes (only if you use mild sausage) 2 garlic cloves, minced or 1 Tbsp minced garlic from jar (use more if you want, I surely do! :D ) 2 cup s packed in measuring cup kale or 2 cups swiss chard, chopped (I dont measure this lol, just use alot!) 32 oz chicken broth 1/2 to 2 Tbsp of better than bouillon chicken flavor 4 cup s water (give or take) 1 1/2 to 2 cup heavy whipping cream

Turn the heat on medium high.

Put a little olive oil in a stock pot, add onions and start cooking them til they are almost translucent. Then add the sausage to the pot and cook til it is browned, make sure to chop it up into small pieces while cooking. (at this point you can drain if you have alot of oil but it usually isnt necessary. Dont rinse it! lots of good flavor in there) Now clear a small spot in the bottom of the pot and put the minced garlic in, let it heat up for about 30 seconds and then mix into the meat/onions. At this point you can also add the red pepper flakes if you're using them.

Next add the cauliflower, then pour in the chicken broth. Once you've added the broth then put in the better than bouillon, garlic powder and onion powder. At this point I add the water, you want the cauliflower to be floating because you're going to need to have room to squish all that kale in there. Once the water just starts boiling turn the heat to low, put on a lid and let it cook for 15-20 minutes. You want the cauliflower to be done but not falling apart so check at 15 minutes just to be sure.

Once the cauliflower is done, add the kale and submerge it as much as possible. Then slowly pour in the heavy cream. I start with 1 1/2 cups make sure you stir the whole time, you dont want it to curdle. If it doesnt look right then add some more heavy cream. Give it a minute or so to heat up and then taste the broth. At this point salt and pepper to taste. Then put the lid back on and let it heat through for at least 5 minutes. You want the kale to have a chance to soften up. If you used the bag stuff with the stems in it you may need a couple more minutes for those to get to your desired consistency.

Taste it again and serve! Hope you guys enjoy it :)