1 tb Olive oil

    1/2 lb Smoked sausage

           -- sliced 1/2" thick
      1 qt Chicken broth

      1 md Onion, thinly sliced

      3 md Potatoes, sliced

      1 lg Bunch (abt. 1 lb.) kale

           -- shredded or
           -- sliced very thinly
           Freshly ground black pepper
           Salt (opt'l.)
  Heat oil in a skillet; saute the sausage just until the fat is rendered,
  about 3 to 5 minutes.  Drain on paper towels and reserve.
  Bring broth to a boil with the onions and potatoes; simmer 10 to 15 minutes
  until potatoes are very tender.  Mash onions and potatoes in the broth with
  a potato masher or slotted spoon.  Add drained sausage slices and the kale.
  Bring to a boil and then simmer for 3 to 5 minutes, until kale is tender.
  Taste for seasoning - depending on how spicy your sausage is, add salt and
  pepper to taste.  Serve piping hot.
  Shepherd writes: "For a cold night, serve with a warm crusty bread and good
  beer or red wine for a complete meal."
  Recipe developed by Renee Shepherd and Fran Raboff.  From 1992 "Shepherd's
  Garden Seeds" catalog.  Pg. 16.  Posted by Cathy Harned.