2-3 bunches kale
2 lbs. ground pork, unseasoned
2-3 lg. potatoes, diced
1 lg. onion, chopped
1 carrot, coarsely grated (opt.)
2 sm. cans beef broth
2 sm. cans chicken broth
MSG, salt & pepper to taste
Water (sm. amount), if needed

Wash kale thoroughly, remove large stem, chop and scald for 2 minutes. Spray with cold water and set aside to drain in colander. Heat pork in Dutch oven until it loses pink color. Remove grease. Add onion, drained kale and liquids with MSG, salt and pepper. Simmer, covered for 30 minutes. Add potatoes and carrots and simmer for additional 30 minutes.