Prepare your ingredients by chopping the potatoes into 1-inch cubes, roughly chopping the shallots, peeling the garlic, and cutting the curly kale into ½-inch strips.

Combine the chopped potatoes in a large pot with cold water, salt, and bay leaves. Bring to a boil and cook for about 20 minutes or until fork-tender.

In a skillet over medium heat, melt butter or olive oil, sauté shallots and garlic until fragrant, then stir in kale with ¼ cup of water and cover, cooking for 5-7 minutes.

Drain the potatoes, return them to the pot, and mash them. Mix in the kale, butter, milk, salt, pepper, and nutmeg until smooth.

Cook the smoked sausage in another skillet until golden and cooked through, about 6-8 minutes.

Serve the creamy Stamppot topped with slices of the sausage and drizzle with olive oil.