2 medium potatoes, diced
1 chorizo, sliced in 1/4-inch thick rounds and halved
4-6 leaves giant kale, cut in 1-2 inch squares
3 cloves of garlic, sliced
1 vegetable bouillon cube
Cook chorizo in a hot pan until lightly browned. Add potatoes and stir to coat with the fat that has come out of the chorizo. Pour about 4 cups of water and bring to a boil. Lower heat and simmer until potatoes are done. Add the kale and boulion cube, continue to simmer for a minute or two.