• Scrub the sweet potato, cut in half lengthwise and then into ¼-inch-thick half-moon slices.
• Peel the onion and thinly slice.
• Coarsely chop the garlic.
• Strip the kale leaves from their stems, coarsely chop the leaves, and then rinse.

In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the sweet potatoes and cook, stirring occasionally, until starting to soften and brown, 6 to 8 minutes. While the sweet potatoes cook, make the relish.

• Chop the olives.
• Chop the parsley leaves.
• Chop the almonds.

In a bowl, combine the olives, parsley, almonds, and 1 teaspoon oil. Season to taste with pepper.

• Break apart the Italian seitan sausage.

To the pan with the sweet potatoes, add the onion, season with salt, and cook until softened, 3 to 4 minutes. Stir in the garlic and as much of the Aleppo chile flakes as you like. Cook until the onion starts to brown, 1 to 2 minutes longer.
Add the Italian seitan sausage and the artichoke hearts and cook, stirring to combine, until the seitan and artichoke hearts are just heated through, 1 to 2 minutes.
Add the kale and ½ cup water, and cook, stirring occasionally, until the kale is just wilted, 2 to 4 minutes.
Remove from the heat, stir in the vinegar, and season to taste with salt and pepper.

Transfer the stir-fry to individual bowls. Garnish with the relish, and serve.