Make Over of Olive Garden's Pork Zuppa Soup

We received a lot of organic, ground pork meat from our CSA so I was trying to figure out what to do with it all.  As I was browsing through recipes I came across a few that were remakes of Olive Garden's fabulous Pork Zuppa soup.  I LOVE that soup.  But it isn't super healthy for you.  So here it is re-made:

Ingredients:
1 lb ground pork - I really recommend pasture raised, organic meats.  Pigs are treated very poorly in factory farms, and when they are fed things they aren't supposed to eat, not only is that not good for them, it's not good for us.
1 cup onion - chopped
3 cloves garlic - minced or pressed
1 tsp dried oregano
1/2 tsp crushed red pepper, more to taste
1/4 tsp salt - more to taste
4 cups organic chicken broth
2-3 medium sized yukon gold potatoes - cut into small chunks
1 12 oz can fat free or 2 percent evaporated milk - check the label, sometimes the fat free has more sugar, which we don't want - I'd rather have a little more fat than the sugar - if you can find this organic, please let me know because i've searched high and low.
2 tbsp cornstarch
2 cups of chopped kale - appx one bunch, ribs removed

Directions:
In a dutch oven, brown pork.  Add in onion and garlic, and saute until soft.  Drain off fat.  Add in salt, oregano and crushed red pepper.  Cook for 1-2 minutes.  Add broth and potatoes, and cook until potatoes are tender, about 10 minutes.  In a small bowl, mix evaporated milk with cornstarch.  Add to dutch oven.  Add in kale and simmer until wilted, another 10 minutes.  Nom Nom Nom.