1 - Wash and peel the potatoes and cut into similarly sized pieces for even cooking.

2 - In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes.

3 - Discard the bay leaves.

4 - If you're not using a bag of ready-cut curly kale, wash the bunches thoroughly under cool running water to get rid of all soil—you wouldn't want that gritty texture in your finished dish.

5 - Trim any coarse stems and discard any brown leaves.