Start by heating up 2-3 tbsp of vegetable stock in a medium sized pan or wok, then add in the onions and cook on medium heat until softened, about 5 minutes. Stir often and add more stock or water as needed.

Add in the cousa along with half of the remaining vegetable stock and stir to coat. Turn the heat to low and cover, stirring in allowing it to simmer for 5-7 minutes or until the cousa is just starting to soften.

Tear the kale into bite-sized pieces (this doesn't need to be exact) before adding to the pan along with the remaining vegetable stock. Stir occasionally until kale is wilted.

Season with sea salt and black pepper and allow to cool slightly before dressing with olive oil if desired.