2roasted red bell peppersdiced (or 1 jar roasted red peppers, drained)
Hot cooked rice
red pepper flakes
Heat a 4-5 quart Dutch oven or large saucepan over medium-high heat. Add the olive oil. Swirl the pan to barely coat the bottom. Add the sausage and onions. Lower the heat and cook, turning the sausages over every so often and stirring the onions so they don't burn. (If it's starting to burn, add a little bit of water.) Cover and let cook for 10 minutes or so.
After the 10 minutes, turn up the heat a little bit and add the garlic and smoked paprika. Cook for 30-60 seconds. Add the remaining ingredients. Bring to a low simmer, cover and let cook for 10-15 minutes to allow the flavors to meld.
Remove the sausage from the pan and slice into 1/4-inch rounds. Add back to the pan. Taste and add salt and pepper, if needed.
Serve on top of rice with the sautéd kale on the side.
The next day, stir together some of the sausage stew with the rice and some of the kale. Warm through and top with a fried egg.