How often do you crockpot? I teach dance 2 afternoons a week, which puts me home right at dinner time. Most weeks I prepare something in the crockpot, so I know dinner will be ready at a decent time (6ish).
This recipe has become a new favorite in our house; in fact, my 4 1/2 (almost 5) year old was raving about it the other night! Our 18 month old had a couple servings herself!
If you want to make this healthier or paleo friendly, then cut back or omit the cream cheese. This time we accidentally put the whole stick/package of cream cheese in, which was a little too much for me. Also, when you are adding the kale it will seem like a lot, but believe me it cooks down and I always wish I had added more.
Sadly, I don’t know what I am going to do this week because my crockpot lid handle broke off when I was drying it the other night 
I guess after nearly 8 years, I shouldn’t be surprised.
| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 4-6hours |
|
|
- 1bunch kale
- 2lbs ground italian sausage
- 3lg russet potatoes
- 1can coconut milk
- 2-3cups water or broth
- 1/2 - 1pkg cream cheese
- Brown the sausage and drain off as much fat/grease as possible.
- Rinse & Chop Kale and Potatoes.
- Plug-in your crockpot and set it to low.
- Pour coconut milk into the crockpot. Add in the extra water or broth. I then use the can from the coconut milk to add my water.
- Next, add in the sausage, kale, and potatoes. Let this cook on low for at least 4 hours. Set your crockpot to warm after 6 hours.
- An hour or so before serving, add in your desired amount of cream cheese. Stir every 10-15 minutes to help blend in the cream cheese.
Leftovers:
This serves 4 people, usually with a little to spare! It reheats well the next day and can be frozen. Sometimes when reheating, you might want to add a little water.
Other Options/Substitutions:
Kale > Spinach
Sausage > Ground Turkey or no meat at all
Russet Potatoes > Purple Potatoes or other types