Chop onions, slice carrots, and smash garlic. Set aside.

Peel and chop potatoes. Set aside in a bowl of cold water.

Remove chorizo casing, slice lengthwise, and chop into half-moons.

Sauté chorizo in a separate pan until browned. Set aside.

Prepare kale by cutting out the stem from each leaf.

Roll the leaf tightly into a bundle.

Julienne the leaf into thin strips.

Set aside the kale.

In a large pot, sauté onions, carrots, and garlic in olive oil.

Once vegetables soften, add potatoes and crushed red pepper flakes. Stir and cook until potato edges turn clear.

Add 6 cups of water and 2 bouillon packets (or 4 cups broth and 2 cups water) to the pot.

Bring to a boil then simmer until potatoes are cooked.

Mash potatoes against the side of the pot, leaving some chunks.

Add kale to the pot.

Cook for 5 minutes at a simmer.

Stir in sautéed chorizo sausage.

Serve hot or at room temperature with Portuguese bread.