Heat 1-2 tablespoons oil in dutch oven and add sausage slices. Cook until browned, add garlic for 30 seconds but do not burn. Remove sausage to a plate and set aside.
Add another 1-2 tablespoons oil to dutch oven and heat up. Add onions, carrots and celery to the pot and cook 5-8 minutes or until caramelized. Stir in smoked paprika and cook another 2 minutes.
Add chicken broth (to deglaze) and bring to a low boil. Add kale and beans and salt and cook over medium-low heat for 5-10 minutes or until heated through.
Add cream, taste and add more salt if needed. Squeeze a little lemon juice over the stew, stir and serve.
1/2 Cup heavy cream, 1 Teaspoon Salt, 1-2 lemon wedges
Notes
**Notes: Add the kale just for the last 5-10 minutes of cooking, just until it wilts. If you cook it too long it will break down and you will lose some of the crisp texture.