Wash kale, and remove stems and chop if not using pre bagged kale. Set aside.
Wash potatoes and peel if preferred.
Chop potato and onion.
Melt vegan butter in a pan and add onion.
Sauté onion on medium heat for 5 minutes.
When onion begins to turn translucent lower heat and add coconut sugar. The process from here is low and slow.
Sauté for about 10-15 minutes allowing the sugars to caramelize.
Toss the potato you set aside earlier in the tbsp of olive oil.
Air fry your chopped potatoes at 350℉ for 15 minutes and season with salt and pepper to taste. If you do not have an air fryer you can bake potatoes in the oven on a baking sheet at 350℉ for 20 minutes.
While onions are sautéing cook vegan breakfast sausage according to package instructions. I oven pan sear my breakfast sausage.
When onions are caramelized add in the kale and cover pot to allow to steam and slightly wilt the kale.
When the kale is wilted add the potatoes and vegan breakfast sausage and stir to evenly combine. Sprinkle with a bit of salt to taste.
Serve warm as a side with your breakfast or as a main!