1 pound spicy Italian sausage
2 tablespoons butter
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper
Crushed red pepper
2 large bunches of kale, stemmed and chopped
1/4 teaspoon freshly grated nutmeg
2 large russet baking potatoes, sliced
8 cups chicken stock
Heat a large non-stick skillet over medium-high heat. Remove the sausage from the casing (if it's in a casing) and add it to the skillet. Cook until the sausage is browned, about 6 to 8 minutes, breaking it into smaller pieces. Transfer the sausage to a plate.
Add butter to the skillet and let it melt, then add the onions and garlic. Saute until the garlic and onions begin to soften and then add the salt, pepper and red pepper flakes. Continue cooking for 5 minutes.
Add the chopped kale to the onions and garlic. If it seems too much for the pan, work in batches until the kale is wilted down. Once the kale is fully cooked and wilted down, sprinkle in the nutmeg.
Next add the potatoes, sausage and chicken stock. Cook until the stock begins to boil, then reduce the heat and let simmer until the potatoes are soft and cooked.