1. In a large bowl, combine chopped kale, 2 tsp. olive oil, ½ tsp. sea salt, and ¼ tsp. black pepper. Massage kale with hands for 3 to 4 minutes or until kale is tender. Set aside. 
2. In a large saucepan, bring water to a boil. Place sausages in water; reduce heat. Cover and simmer 8 to 10 minutes or until internal temperature reaches 165°F. Remove sausages from water. 
3. In a large skillet, add remaining 1 Tbsp. olive oil. Slice sausages in half lengthwise and place in skillet. Cook until browned. Remove from heat. Slice sausage halves diagonally into 1-inch pieces; keep warm. 
4. Meanwhile, in a large bowl, stir together flour, cornmeal, baking soda, baking powder, remaining ½ tsp. salt, and remaining 1½ tsp. black pepper. Make a well in center; set aside. 
5. In a medium bowl, whisk together buttermilk, eggs, melted butter, and honey. Add to flour mixture; stir just until combined. Stir in ½ cup Parmesan cheese and the rosemary. 
6. Spray griddle of a waffle maker with cooking spray and preheat to medium-high. Pour 2 Tbsp. batter into each waffle section. Close lid and bake until golden. When done, use a fork to lift waffles off griddle; transfer to serving platter and keep warm.
7. Repeat with remaining batter and enjoy!

Each serving contains: 307 calories, 11 g fat, 5 g saturated fat, 0 g trans fat, 64 mg cholesterol, 441 mg sodium, 41 g carbohydrates, 2 g fiber, 16 g sugar, 10 g protein. Daily values: 23% vitamin A, 17% vitamin C, 12% calcium, 7% iron.