Slice potatoes using a mandoline slicer or slicing blade in the food processor. Boil in water until tender. Set aside.

In a large skillet cook and crumble sausage until almost thoroughly cooked. Lower the heat. Add onion. Cook until translucent and tender about 3-5 minutes. Season with oregano, red pepper flakes, salt and pepper.

Meanwhile bring chicken broth, half and half and milk to low simmer. Add sausage/onion mixture. Add kale in batches until wilted. Cook for several minutes until cooked down.

Add potatoes. Heat through and serve warm with fresh shredded Parmesan or Romano.