Caldo Gallego

Directions

1. Heat the oil in a large soup pot and add onions.

2. Stir occasionally at first, then constantly so as not to burn, until the onions are just browned

3. Add in the garlic and the sausage and toss to brown.

4. Add in the water, ham hocks, bay leaf and beans.

5. Bring to a boil, lower to a simmer, cover the pot and allow to cook for 2½ to 3 hours, or until the beans are tender.

6. Add in the kale and potatoes and raise the heat to medium and cook until the potatoes are tender, about 25 to 30 minutes. Serve immediately.

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