Using a drizzle of avocado oil in the bottom of a dutch oven or heavy bottom pan, brown the sausage. When finished, remove with slotted spoon and set aside
In the same pot, crisp up the bacon. Should take about 10 or so minutes. Remove the bacon and set aside. Using the bacon reserves, sauté the onions until they are nearly transluscent (3-4 minutes), then add in the garlic; carefully stirring to avoid the garlic burning
Add the Italian seasoning and salt and pepper
Slowly add the broth into the pot with the garlic and onion; bring to a boil over high heat. Then add the potatoes and bring to a boil again, until the fork tender (probably about 10 or so minutes)
Reduce heat to a simmer, stir in coconut milk and sausage; heat through. Slowly add in the kale just before serving, but giving it a chance to wilt slightly.
Top with crispy bacon bits and taste to add any additional salt or pepper
Enjoy!