Sausage and Kale Stew with Olive Oil Mashed Potatoes

1 lb sweet Italian sausage links, casings removed and broken into pieces
1 large onion, chopped
1 28-oz can diced tomatoes
2 Tbsp tomato paste
2 cloves garlic, chopped
1 cup water
Kosher salt and black pepper
2 large russet potatoes (about 1 pound)
1 small bunch kale, stems discarded and leaves torn (about 7 cups)
1/2 cup milk
1/2 cup olive oil, plus more for serving

1. Combine the sausage, onion, tomatoes and their juices, tomato paste, garlic, 1 cup water, and 3/4 tsp each salt and pepper in a 4- to 6-quart slow cooker.  Nestle potatoes in the liquid and top with the kale.
2. Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.  Transfer the potatoes to a medium bowl.  Add the milk, oil, and 1/2 tsp each salt and pepper to the bowl and mash.
3. Serve the stew topped with the mashed potatoes.  Drizzle with more olive oil, if desired.

Source: Real Simple magazine, November 2013

Try #1 - February 8, 2014
So, this was not as good as I had hoped.  The kale turned out pretty chewy, and there wasn't as much flavor as I would have liked.  I think I'll stick to some of my other kale and sausage recipes.