• Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sausage and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Using tongs or a slotted spoon, transfer the sausage to a paper-towel-lined plate to drain. Do not clean the pan.
While the sausage cooks, prepare the vegetables.

• Peel and thinly slice enough onion to measure 1 cup [2 cups].
• Cut the fennel lengthwise into quarters and cut away the core; cut the quarters lengthwise into ¼-inch-thick slices.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].

In the same pan used for the sausage, warm the residual oil over medium-high heat until hot but not smoking. Add the onion, fennel, garlic, and as much Aleppo chile as you like. Season with salt and pepper and cook, stirring occasionally, until the vegetables start to caramelize and soften, 4 to 6 minutes. Add the sausage, kale, and ¼ cup [½ cup] water (the kale in batches if needed) and cook, stirring occasionally, until the sausage is cooked through and the kale is just wilted, 2 to 4 minutes.
While the vegetables and sausage cook, prepare the remaining ingredients.

• Coarsely chop the artichoke hearts and olives, checking for any pits.
• Cut away any core from the cabbage; thinly slice the cabbage.

When the kale is wilted, stir in the artichoke hearts, olives, cabbage, and sherry vinegar. Remove from the heat and season to taste with salt and pepper.

Transfer the sausage and vegetables to individual bowls and serve.