Dice the onion. Wash the kale, then strip it from the stems and chop it. Set aside
In a Dutch oven cook the sausage, crumbling while it browns. About 5 minutes. Remove cooked sausage from pan onto a paper towel lined dish.
Add chopped onion to the oil left in the Dutch oven. Cook for about 5 minutes. Stirring occasionally. Add oregano, red pepper flake, salt, pepper and garlic stir continuously for about 1 minute.
Add the sausage back to the pot and then add the chicken stock and bring to boil. While the stock comes to a boil peel and cube the potatoes. then add them to the chicken stock. Turn the heat to medium. Cook until potatoes are done about 10-15 minutes.
Add the chopped kale and cook for 2-3 more minutes. Stirn in milk or cream.
Stir and taste. Adjust seasoning adding more salt and pepper if needed.
Serve hot!
