Preheat oven to 350ºF ( 180º C).
Peel, boil, remove the stem, and mash the yuca or cassava while still hot. Mix in the cream cheese, parmesan cheese, salt, and pepper. Stir well until obtaining an homogeneous mixture. Reserve.
In a large stir-fry pan, heat the pan over medium-high heat, add the oil, and sauté the onion. Then, sauté the garlic for about 30 seconds and the sausage for about 5 minutes, stirring occasionally. Add the kale/collard greens and sauté for approximately 2-3 minutes. Remove pan from heat, add the corn, the olives, and the green onions. Stir and reserve.
Beat the eggs with the milk for about 1 minute at medium speed. Add both the mozzarela and provolone cheeses, and the mashed yuca/cassava cheese. Stir until obtaining a homogeneous mixture. Reserve.
Place the Calabrese (Italian) sausage mixture into the pie pan and pour the mashed cassava/eggs/cheese mixture on top. Place pan on a baking sheet and bake for approximately 40 minutes or until firm. Serve warm, accompainied by a fresh salad. Enjoy!