2 tablespoons olive oil
1 medium onion, finely chopped
2 small garlic cloves, finely chopped
2 medium baking potatoes, like russets, peeled and cut into 1-inch dice (or left over cooked potatoes)
3 cups chicken broth
1 cup water
1/4 pound chorizo, thinly sliced
Salt and freshly ground black pepper
1/2 pound kale, rinsed, trimmed, and shredded