Caldo Verde

Chop onion and garlic, sweat in olive oil until soft. Add salt and pepper and ham shank.
Peel and dice potatoes, add to the pot. Add enough water to cover the potatoes. Simmer until potatoes are tender.
Rinse and dice the kale. Add to the pot. Add enough water to almost cover the kale. Simmer for another hour.
Set aside the ham shank.
Taste soup and add additional salt and pepper as desired.
Blend soup in the food processor or blender.
Remove meat from the ham shank and garnish the soup with ham.