Kale and Bean Soup with Pork

This is probably best made on a cold rainy day but the garden at the house where I am house-siting has been left unchecked for far too long and I decided to harvest the kale and chard today.

My favorite way to make this is with navy beans or butter beans and I usually fry up some spanish chorizo to add at the end but given that I'm 60km from town, I'm just going with what I found around the house:

Bunch of kale x 1
Bunch of chard x 1
Can of black beans x 1
Carton of chicken broth x 750ml
Red onion x 1 small (size of fist)
Garlic x lots
Salt, pepper and your favorite spices. This soup is hearty and can handle some potent seasoning. Its hot out so I'm adding some heat to mine, but rosemary would work well if you don't like it spicy.

Not much else to it:

1) Cube the pork and brown it in the bottom of a soup pan.

2) Remove the kale leaves from the stalk if you have really fibrous kale (I don't and left it as is), dice it along with the chard, onion, garlic and add it to the pot.

3) Drain the beans (unless you like your soup thick, then add some of the liquid from the can) and discard any stones. Add beans to soup.

4) Add stock, fresh/dry herbs and spices and simmer until the flavours start coming together.

5) Season with salt and pepper (little at a time) 5 min before serving and thats about it.