INGREDIENTS

• chopped fresh kale
• cured chorizo sausage
• Extra Virgin Olive Oil
• garlic cloves
• ground black pepper
• Low-sodium chicken broth
• medium onions
• Russet potatoes
• Salt

DIRECTIONS

1. Combine the potatoes and chicken broth in a large saucepan over medium-high heat. Bring to a boil and cook until the potatoes are tender, 12-15 minutes. Coarsely mash potatoes in the broth and reserve.
2. Heat the oil in a 5-quart saucepan over medium-high. Add the onion, garlic and chorizo sausage and cook, stirring occasionally, until the onions are softened, about 6-7 minutes. Stir in the kale and cook until just wilted, about 3 minutes. Add the potato mixture, bring to a boil, reduce heat to medium and simmer, uncovered, until the kale is tender, about 5 minutes. Season with the salt and pepper.