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1
Preheat the oven to 350 degrees.
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2
Put the olive oil in a soup pot set over medium heat.
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3
Add the onions and cook, stirring, until soft, about 5 minutes.
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4
Stir in the garlic and cook for 2 more minutes, then add half the sausage, potatoes, bay leaf and 4 cups water.
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5
Bring to a boil, then reduce the heat and gently boil until the potatoes are soft, 20 to 30 minutes.
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6
Discard the bay leaf.
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7
When the soup has cooled slightly, puree it with a food processor, blender or immersion blender.
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8
Season to taste with salt.
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9
Stack about six kale leaves on top of one another.
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10
Starting along a long edge, roll the stack tightly, like a cigar, then cut the roll into very fine ribbons, about 1/8-inch thick.
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11
Repeat with the remaining kale.
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12
Toss the ribbons with a little olive oil and spread them on a baking sheet covered with a lightly oiled piece of parchment paper or a silicone pad.
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13
Give them some breathing room, but dont worry if they overlap; they will be impossible to untangle in any case.
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14
Salt them lightly and roast them in the oven until they are crisp, about 10 minutes.
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15
While reheating the soup, set a small saute pan over medium heat and brown the remaining sausage.
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16
For each serving of soup, spoon some browned sausage into the bottom of the bowl, ladle in some soup, float some good olive oil on the surface and top with a tangle of crisp kale.
