Take the sausages out of their casings and saute on medium-high heat in olive oil until cooked. Use a wooden spoon to break up the sausage while browning.
Place cooked sausage in a strainer to drain the extra liquid and fats.
In a Dutch oven, saute the onions until golden. Add the garlic and cook, stirring for 2 minutes. Add the Herbes de Provence and stir to bloom. Add tomato paste and stir until blended well. Add red peppers and stir until softened. Add zucchini and chicken broth, lower heat and simmer for 15 minutes.
Add the kale, and stir until it's wilted. Add the cooked sausage back into the vegetables, and combine. Add salt and pepper to taste, and serve warm.
Optional: This hash can be served over rice. (Recipe♦122)