Peel the potatoes and cut into small cubes. Cover with water in a saucepan, add 1 teaspoon salt and a generous amount of olive oil and bring to a boil.
Meanwhile, cut the kale into strips and rinse well until the water runs with only a little green color. Cook the potatoes for about 20 minutes. Season to taste, add desired amount of granulated broth, add more olive oil and the kale and cook 10 minutes until the kale is crisp-tender.
Serve in bowls with chorizo and garlic.