Wash hands with soap and water. Wash and dry the potatoes and cut into bite-sized cubes. Peel and chop the onion. Wash and dry the kale, cut the leaves from the ribs, and chop the leaves. Open the can of beans, drain and rinse. Open the cans of broth.

Heat a little oil in a large skillet over medium-high heat. Cook the sausage, breaking up with a spoon. Add the onion and cook until the onion is softened and the sausage is browned. Stir in the garlic, season with some of the red pepper (it’s spicy, so be careful!) and some salt and pepper to taste.

Add the broth and the potatoes and enough water that the potatoes are covered. Bring to a boil, then reduce to medium low and simmer, covered, until the potatoes are almost tender.

Stir in the kale and beans and cook until kale is dark green and potatoes are tender.

Divide into 4 bowls and serve. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.