Servings: Serves 4 to 6

8 ounces Spanish chorizo, thinly sliced crosswise 8 ounces Spanish chorizo, thinly sliced crosswise
1 tablespoon olive oil 1 tablespoon olive oil
1 large onion, chopped 1 large onion, chopped
2 large garlic cloves, minced 2 large garlic cloves, minced
1/2 teaspoon red chile flakes ½ teaspoon red chile flakes
1/2 teaspoon pepper 7 cups reduced-sodium chicken broth ½ teaspoon pepper 7 cups reduced-sodium chicken broth
1 large sweet potato, peeled and chopped 1 large sweet potato, peeled and chopped
12 ounces Red Russian or other kale, stems removed and leaves cut into slender ribbons 12 ounces Red Russian or other kale, stems removed and leaves cut into slender ribbons
Kosher salt (optional) Kosher salt (optional)

Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.
Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.
Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.