Slow Cooker Sausage and Kale Stew

• 3 lbs ekrich beef sausages, Kielbasa is a tolerable substitute
• 6 potatoes
• 1 whole onion, chopped
• 1 (28 ounce) can diced tomatoes with juice
• 1 (8 ounce) can tomato paste
• 3 teaspoons minced garlic
• 12 teaspoon salt
• 12 teaspoon pepper
• 3 cups water
• 1 tablespoon mexican chicken bouillon
• 1 bunch kale, coarsely chopped
• 6 tablespoons butter
• 12 cup milk

1. Slice 1/2 the sausage in 1/2" rounds.
2. Slice the other 1/2 of the sausage lengthwise and then slice in 1/2:lengths or quarter it, if you want it thicker.
3. Dump everything but the milk and butter in a slow cooker starting with the liquids.
4. Cover and cook on high about 5 hours stir occasionally after the kale wilts.
5. Remove the potatoes and mash them with butter and milk and garlic if you want.
6. Adjust the salt & pepper and liquid if necessary.
7. Serve with the mashed potatoes on top.

beef sausages, potatoes, onion, tomatoes, tomato paste, garlic, salt, pepper, water, chicken bouillon, kale, butter, milk

Taken from www.food.com/recipe/slow-cooker-sausage-and-kale-stew-520036 (may not work)