Heat the olive oil over medium heat in a Dutch oven or large pot.
Add the sliced onion and smashed or chopped garlic, and cook about 3 minutes, until onions are slightly translucent.
Add the 4 cups of broth and turn to high. Add the chopped potatoes. and turn to medium low, letting it boil for 8-10 minutes or until the potatoes are fork tender.
Halfway through cooking the potatoes, add the chopped Italian sausage to cook for the remainder of the 8-10 minutes. It's finished when a thermometer registers 165 degrees F, or when it's no longer pink inside.
Turn the heat to low. Add the kale and coconut milk. Stir until mixed and wilted.
Add salt if needed (some broth is already very salty), and if you like, some red pepper flakes for a spicy kick! Enjoy!