Excellent!! I've tried other recipes that were supposed to be "exactly like" the restaurant version... but none have ever come out the way I expected - until now. However, I did use kale, not spinach, and I added fennel seed as someone else suggested (thank you). I chopped the fennel seed (about 1.5 tsp) and added it in with the chicken broth (I forgot to add it while cooking the sausage). I added two big handfuls of chopped kale after adding the cream. Also, I used one 48oz can of chicken broth, and one 14oz can of chicken broth with roasted garlic (I still used the garlic called for in the recipe - and probably a little extra since we like garlic). If I would change anything next time, I would use less sausage (I used 18oz). I would only use 10-12oz next time (at the most). Also, I used 3 very large potatoes (not the huge bakers, but very large), but I don't think it was enough. We like a lot of potatoes. Also, I wouldn't slice them too thin. Chop them large enough to get a little beat up while stirring/cooking but still remain chunky. I sliced mine about 1/2" thick, then cut the slices in half, but I wish I had just used bigger chunks instead of slices. They didn't take 20 minutes to cook this way so watch your potatoes closely, they may be mushy if you let them cook for the full 20 minutes. (Mine were good at 15 min). One last note - I don't think you really need a full cup of cream. You could survive with 3/4 c. & not miss the fat or any of the taste.
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Excellent!! I've tried other recipes that were supposed to be "exactly like" the restaurant...