-washed and thinly sliced Salt and freshly ground blac -to taste Heat a small, nonstick skillet over medium heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Drain the chorizo on paper towels and set aside. In a heavy stockpot, heat oil over medium heat. Add onions and saute until softened, 5 to 10 minutes. Add chicken stock, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes. With a slotted spoon, transfer the potatoes and garlic to a bowl; lightly mash with a fork. Return to the soup and bring to a simmer. Stir in kale, a handful at a time. Simmer for 5 minutes, or until the kale is tender. Stir in the reserved chorizo and season with salt and pepper. Serves 8. 254 calories per serving: 10 grams fat, 277 mg sodium and 19 mg cholesterol.