It begins - Kale Soup

Doesn't get much better than this in the Winter:

Kale Soup

Recipe Summary
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4-6 servings

2 tablespoons extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped

4 cloves garlic, chopped
Optional: 1 Minced Habanero pepper
2 bay leaves, fresh or dried

1 bunch kale, coarsely chopped (~1.5 lbs)
Salt and pepper
1 (19-ounce) can garbanzos, drained and rinsed
1 large diced tomato
1 pound diced chourico (pork or turkey), casing removed
1 huge can beef broth (48oz)

Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil.
Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.