We had so much kale and almost one whole sausage left from dinner, so I let a couple of days go by and then reconstituted the mix in a dinner time frittata.  Had just enough mushroom-barley soup in the freezer to make a little first course and then the frittata and a salad made the complete meal.
All I did was chop the kale and sausage and sautéed it a bit in some olive oil.  I beat 4 eggs with a drop of milk and salt and pepper and poured the eggs over the hot leftovers.  I sprinkled the top with Parmesan cheese and popped the pan in a preheated 400ºF oven for about 12 minutes.
Served it straight from the pan on the table.  Altogether it couldn’t have been a more satisfying winter meal.  Of course, we had just a taste of Sauvignon Blanc with it!