2 tbsp EVOO
3 medium Yukon gold potatoes diced
2 medium onions diced
6 cloves garlic chopped
2 bay leaves
1 lb kale coarsly chopped
course salt and pepper
1 can garbanzo beans drained and rinsed
1 can diced tomatoes
1 lb diced chorizo
1 quart chicken broth
Heat the oil in a large pot or Dutch oven.
Add your potatoes and onions, cover and cook for 5 minutes stirring occasionally.
Add garlic, kale and bay leaves to the pot, cover and cook down greens for 2-3 minutes. Season with salt and pepper. Add your remaining ingredients and bring to a boil.
Reduce heat and cook on low with cover for another 20 minutes.