1. Remove the skin of the chorizo and cut into (not too thin) slices. Peel the onions and garlic cloves and cut into thin rings or slices. Peel the carrot and cut into slices as well. Clean the potatoes thoroughly and cut into thin slices (the peel can stay on). Thoroughly wash and dry the kale, then cut into bite-sized pieces – remove thicker stems if needed. Set aside.

2. Heat up a large pot with some olive oil. Add the chorizo slices and onion rings and sauté both for about 4-5 minutes. Add the carrot slices and continue cooking for 2-3 minutes. Add the garlic slices and cook another 2-3 minutes. Deglaze with the chicken stock. Add the potatoes and bring everything to a boil, then reduce the heat and let simmer for about 15-20 minutes until the potatoes are soft. Then add the kale to the pot and let it cook for 2-3 minutes only. Season well with salt and pepper and serve with some bread, if desired.