The sausage here refers to pork (or meat) sausage, though soy sausage, tempeh, tofu could be substituted. You could also just omit the sausage altogether.

2 c water or broth, plus extra if needed
12 c coarsely chopped greens
4 c cubed (1/2-inch) potatoes
1 lb sausage
3 T extra-virgin olive oil
2 T red wine vinegar
1 garlic clove, minced
1 t prepared mustard, Dijon or grainy, plus extra for serving
salt and pepper, to taste
fresh chopped parsley for garnish, optional

1. Bring 2 cups of water or broth to a boil in a large, wide skillet or Dutch oven. Add greens and cook over medium heat for about 5 minutes, until nicely wilted. Stir in potatoes, adding extra water or broth if necessary to cover everything. Bring back to the boil and cook until potatoes are tender, about 10 minutes or so. Drain (reserve liquid for another use). Place in a large serving bowl, gently separating any greens that have clumped together.

2. Meanwhile, cook the sausage. Either sauté in a skillet for about 15 minutes or bake in a 350ºF oven for about 30 minutes. Remove from cooking vessel and drain for a few minutes. Cut sausage into 1/2-inch thick slices. Add to the potato and greens in the serving bowl.

3. Whisk together oil, vinegar, garlic, mustard, salt, and pepper. Pour over ingredients in bowl and gently toss to combine. Taste for dressing, adding more of any of the dressing ingredients to attain dressing perfection. Sprinkle with parsley, if using, and serve, with mustard on the side, if you like.