Step 1

Add the pieces of bacon and sausage to a large pot (Dutch oven works best) on medium-high heat.

Step 2

Cook until the sausage and bacon have browned. Drain any excess fat, but reserve about a couple of tablespoons of fat in the pot for flavor. (I didn't have to drain any fat.)

Step 3

Add in the chopped onion and cook for 2-3 minutes until the onions are translucent.

Step 4

Add the garlic, chicken broth, fresh cauliflower, oregano. Stir to combine.

Step 5

Cover the pot and reduce the heat to medium. Cook for 15 minutes or until the cauliflower is soft and can be pierced with a fork.

Step 6

Uncover the pot and add the heavy cream, chopped kale, salt and pepper to taste.

Step 7

Cook for a couple of minutes until the kale wilts.

Step 8

Cool before serving.