Chop Onion, Carrot and Potato. Mince or press garlic. Remove stems from kale and tear into bite-sized strips. Chop liguica into bits-sized slices.
Heat oil in a stockpot or dutch oven. Cook onion until translucent. Add garlic and cook just until fragrant. Add carrots and potatos and cook a few more minutes.
Add kale and cover completely with water. (Use hot or boiling water to reduce cooking time). Bring to a boil. Add spices and salt.
Add linguica and bring back to boil. Cook for about 20 minutes. Taste and add more salt if needed.
Serve hot with buttered, crusty bread for dipping.