Back when I didn't get kale every week from my CSA I would make Portuguese Kale Soup.  It was sort of my goto when I happened to get kale from someone with a garden.  I get my chorizo from Kellie Brook farm in Greenland.  It is pretty tasty.  You can call this the recipe that started all of my kale recipes.

Olive Oil
1 large onion diced
1 medium carrot
4 cloves garlic
6 cups blond chicken stock (so easy to make your own)
2 cups diced potato
1 teaspoon herb de Provence
1 bunch kale
1 28oz can diced tomatoes with their juice
1 14oz can white beans such as cannellini, drained
1/2 lb smoked pork sausage like chorizo or kielbasa
course salt and fresh ground pepper

1. Heat the olive oil in a large, heavy pot over medium-low heat.  Add the onion and carrots and cook until the vegetables soften, 5 to 10 minutes.  Add the garlic and cook, stirring often, until fragrant, about 2 minutes.

2. Add the stock, potatoes, and hermes de Provence to the pot and bring to a boil over high heat.  Reduce the heat to low and let simmer gently until the potatoes are partially cooked, about 15 minutes.

3. Meanwhile, rinse the kale and remove and discard the tough stems.  If the kale leaves are flat, cut them crosswise into 1-inch-wide ribbons.  If the leaves are curly, tear them into bite-size pieces.

4. Add the kale, tomatoes, beans and sausage, if using, to the soup and cook until the potatoes and kale are tender, 5 to 10 minutes.

5. If the soup is too think, thin it with more stock or some water.  Season the soup with salt and pepper to taste and serve hot. Any leftover soup can be refrigerated, covered, for up to 5 days.