-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.