1 package Canter Hill Sweet Italian Sausage, thawed
1 small onion, diced
3 carrots, chopped
2 stalks celery, chopped
3 cloves garlic, minced
4 large baking potatoes, peeled and cut into 1” cubes
1 bunch kale
4 cups chicken stock
Heat some olive oil (1-2 Tbs) over medium-low heat in a large pot. Add the whole coil of sausage and cook, covered, for 5-10 minutes or until browned on one side. Flip and cook the same way on the other side.
Remove the sausage to a cutting board and let cool a little bit.
After removing the sausage, add another 1-2 Tbs olive oil to the same pot. Add the onion and cook a few minutes, until softened. Add the carrots and celery and cook about 10 minutes more, raising heat to medium. Let them stick to the bottom a bit and get a little browned.
While the veggies are cooking, slice the sausage into ½” pieces.
Add the sausage and garlic to the pot and cook for about 10 minutes, letting the juices bubble.
Add potatoes, kale, and stock. Bring to a boil. Reduce heat and simmer, covered, for about an hour. Potatoes should be cooked to the point of breaking apart, and kale will be very tender.