Back in the day, I ate way too much meat. Sausage was often daily fare. I hadn’t eaten it for years and am glad to now find turkey sausage that is lowfat and tasty. I chopped a link into coins and sauteed them in a pan with 2 tbsp olive oil, 1 tsp each fresh crushed fennel and coriander seed, half an onion, a Golden Yukon potato, and 5 fat stalks of kale, with ribs chopped fine. Stir to brown. Add salt, pepper, and a few shakes of ground cinnamon. When the potato has browned, add 2 cups of lowfat chicken broth. I also added a 1/2 cup of V8 juice. Simmer 20 minutes until flavors mix and smash half the potatoes down to thicken. Serve with nutritional yeast sprinkled on top.