Instructions: Put olive oil in large deep skillet or casserole, and turn heat to medium-high; 1 minute later, add sausage and cook without stirring until well browned on one side, about 5 minutes. Meanwhile, chop kale stems into 1/2 inch lengths and shred leaves.

Stir sausage and let brown a bit more. Remove it with a slotted spoon (dont worry if it isnt cooked through). Cook mushrooms in remaining fat, stirring occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and keep warm.

Add kale stems and cook, stirring frequently, until they begin to brown, 3 or 4 minutes. Turn heat to medium and add garlic, paprika or chili flakes, kale leaves, salt and pepper; stir and cook about 1 minute. Return sausage to pan and add stock or water. Raise heat to high and cook 5 minutes, stirring occasionally and scraping bottom of pan with wooden spoon. Add salt and pepper to taste, ladle stew into bowls and top with reserved mushrooms.

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