Wash the kale, strip the leave from the stem and throw the stem away.
Make groups of leaves together and thinly slice them.
Peel and slice the potatoes, chop finely the onion.
In a large frying pan fry the chorizo (previously cup in cubes) over heat, stirring until browned.
Transfer to a paper towel and set aside.
Cook the onion in olive oil in a large pot over medium heat until golden brown.
Add the potatoes and cook for about 4 minutes.
Add the water and the chicken tea-cube and simmer until the potatoes are very tender.
Use a potatoe masher to mash the potatoes in the pot. Stir in the chorizo and the kale and simmer until the kale is tender (around 5 minutes).