Pork Zuppa

• 1 lb ground pork
• 1 large onion, chopped (1 cup)
• 2 garlic cloves, minced
• 1 teaspoon dried oregano, crushed
• 1/4 teaspoon salt
• 1/4 - 1/2 teaspoon crushed red pepper flakes
• 4 cups reduced-sodium chicken broth
• 12 ounces tiny red new potatoes, each cut into 8 pieces
• 1 (12 ounce) can fat-free evaporated milk
• 2 tablespoons cornstarch
• 2 cups chopped fresh kale
• crushed red pepper flakes (optional)

1. In a large skillet cook pork, onion, and garlic over medium heat until meat is browned and onion is tender; drain off fat. Return meat mixture to skillet; add oregano, salt, and crushed red pepper. Cook for 1 minute more. Transfer to a 3-1/2- or 4-quart slow cooker. Add broth and potatoes.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. In a small bowl combine evaporated milk and cornstarch until smooth; stir into cooker. Stir in kale. Cover and cook for 30 to 60 minutes more or until bubbly around edge of cooker. If desired, sprinkle with additional crushed red pepper.

ground pork, onion, garlic, oregano, salt, red pepper, chicken broth, red new potatoes, milk, cornstarch, fresh kale, red pepper

Taken from www.food.com/recipe/pork-zuppa-491744 (may not work)