In a large Dutch oven over medium heat, cook sausage till no longer pink. Once cooked through, set aside.
Add onions and garlic to sausage grease and cook 3-4 minutes, or until onions are translucent. Add sausage back in.
Sprinkle sausage mixture with red pepper flakes and add sliced potatoes to pot.
Pour chicken stock over the top of potatoes and simmer on medium-low for 15 minutes, or until potatoes are tender.
Stir in coconut cream and salt and pepper.
Lastly, add in kale and lightly simmer 2-3 minutes, just until kale is wilted. Add more salt and pepper, if desired. Serve hot.