Potato Kale Stew

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 lb kale, diced small (2 small bunches)
• 1 lb yukon gold potato, diced 1/2 inch
• 1 (14 ounce) package bratwursts (such as Tofurky Beer Brats)
• 2 tablespoons butter (optional)
• 14 cup heavy cream (optional)
• 2 teaspoons vegetable bouillon (better than bouillon brand is good)
• 1 teaspoon vegemite
• 1 teaspoon salt (or to taste)

1. Saute onions and garlic in olive oil for a few minutes until lightly browned in the bottom of a soup pot.
2. Add vegan or meaty bratwurst, and saute about 3 minutes more.
3. Add all veggies, water to cover, about 6 cups, and seasonings.
4. Simmer on medium until potatoes are cooked, about 20 minutes.
5. Turn off heat and add cream and butter if using.
6. Can also be served with avocado.

olive oil, onion, garlic, kale, gold potato, butter, heavy cream, vegetable bouillon, vegemite, salt

Taken from www.food.com/recipe/potato-kale-stew-314482 (may not work)