Heat the EVOO in a deep pot over medium-high heat. Add the chorizo and let brown for 2-3 minutes. Add the potatoes, onions, garlic and bay leaves. |
Add in the potatoes, kale, and browned chorizo. Bring the pot to a boil and then down to a simmer (lid off) for 30 – 40 minutes until potatoes are tender. Add ... |
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