Step 1

Heat the olive oil in a large stockpot over medium heat. Brown the chorizo in the oil, 5 to 7 minutes. Add the potatoes, onions, garlic and chicken broth.

Step 2

Simmer until the potatoes are fork tender, 20 to 25 minutes. Reduce the heat to low, add the kale, and cover. Cook until the kale wilts, 7 to 10 minutes.

Step 3

Uncover, add the Parmesan, and heat through for about 5 more minutes. Season to taste with salt and pepper.