Prep Time: 15 minutes | Cook Time: 40 minutes

STEP 1
In a large dutch oven, add the diced Fiorucci 100% Natural Uncured Pepperoni and Fiorucci 100% Natural Uncured Sopressata to a cold pan and set to medium heat. Let render for about 5-7 minutes, or until the meat is crisp and there is some fat in the bottom of the pan. Remove meat from the pan with a slotted spoon, and set aside.

STEP 2
To the same pan, add olive oil and onion and cook for 5 minutes, or until softened. Add red pepper flakes, rosemary, salt and pepper and stir until fragrant. Add garlic and celery and cook for 2 minutes.

STEP 3
Once you smell the garlic, sprinkle flour into the plan and cook for about 2 minutes, stir frequently. Add white wine to deglaze the pan and cook for 1 minute.

STEP 4
Add chicken stock and bring to a boil. Once boiling, reduce heat to a simmer and add potatoes. Cook until potatoes are tender, about 15 minutes.

STEP 5
Once the potatoes are tender, add chopped kale and reserved meat and cook for about 5 more minutes, or until kale is bright green. Remove from heat and stir in heavy cream. Season to taste with salt and pepper.

STEP 6
Garnish with fresh parsley and parmesan cheese and serve.