Place the garlic and olive oil in a large pot and cook over a low heat until the garlic is golden – it could take up to 15 minutes. Garlic burns easily, so keep an eye on it. Remove the garlic with a slotted spoon, reserving it.
Turn up the heat, add the shallots and sauté them until golden. Add the chorizo and cook for a further minute, stirring constantly. Add the diced potato, bay leaves and reserved garlic, and sauté, stirring occasionally, for 5 minutes.
Add the tomatoes and the litre of hot water, and bring to the boil. Stir in the kale and again bring to the boil. Add a teaspoon of salt, turn down to a simmer, cover and cook for 30 minutes.
Taste and adjust the seasoning if necessary, then stir in the chopped parsley. Garnish with some whole parsley leaves if you like.
© 2007 Peter Gordon. All rights reserved.