In a large skillet over medium high heat, cook the sausage 10 to 15 minutes, until crispy. Remove the sausage and place on a paper towel lined plate. Store half of the sausage for lunch the next day in the refrigerator (Sausage Fennel Salad). Chop the sausage for this recipe.

In another large skillet, heat coconut oil over medium heat. Add ginger, and onion. Cook for 1 to 2 minutes then add in celery and zucchini. Saute until slightly tender, about 1 minute, then add in kale, sausage, vinegar, coconut aminos, salt and pepper. Cook together for 3 to 5 minutes or until kale is tender