1. Heat oil in a large Dutch oven over medium until shimmering. Add onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Remove pot from heat and carefully add water (mixture may splatter), then bring to a boil over medium-high, stirring occasionally.
2. Stir in kale, then cover and cook 10 minutes, stirring once. Remove lid, reduce heat to medium, and continue to cook, uncovered, until water is mostly evaporated, 1 to 2 more minutes. Add all remaining ingredients except ham and simmer 5 minutes.
3. Cover pot and continue to cook until potatoes are tender, 20 to 25 minutes. Discard bay leaves, then stir in ham and cook until heated through, about 5 minutes. Season with salt and pepper to taste before serving.
Source: Hannaford fresh Magazine, March-April 2021