Heat olive oil in a deep saucepan or casserole and sauté chorizo in a frying pan until fat start to run.

Leave the chorizo’s oil and sauté onion, garlic and celery for about 5 minutes. Stir in potato, then add bacon bones, water and bay leaf. Simmer until potato is very tender, about 25 minutes.

Separate kale leaves from stems, then roll up leaves and cut into fine shreds. Discard stems.

Remove bacon bones and bay leaves from the broth. With the back of a spoon or a potato masher, roughly break up potato if it has not collapsed already.

Ladle into bowls and top with spicy chorizo and drizzle with extra virgin olive oil.

Enjoy