I saw this in an e-mail from the Rachael Ray Show, and I made it with a couple of changes (denoted by an asterisk*). It garnered RAVE reviews from Mr. and Mrs. Peep and Leslie and Kurt!!! So, I decided to share it with you, Dear Readers!!
(serves 4)
1 T. EVOO
3/4 lb. Spanish chorizo sausage
2 cloves of garlic, minced
2 14 oz. cans of stewed tomatoes, undrained
1 14 oz. can chickpeas, drained and rinsed well*
1 qt. low sodium chicken broth or stock
1 large bunch of flat-leaf or Tuscan kale stemmed cut into 1/2" strips or coarsely chopped (I used
a whole bag of organic baby spinach, stemmed*)
1 bay leaf* (from my balcony farm)
A 2" piece of Parmesan rind*
Remove casing from sausage and dice. Heat the oil over med. high heat in a skillet. Add chorizo and render 1-2 mins. Add garlic and stir another min. Drain well and add to crockpot* (or soup pot) along with rest of the ingredients. Cook on low 8 hours. Serve with buttered baked saltines (Italian and Johnny's Garlic Seasonings sprinkled over the crackers brushed with melted butter and baked 12 mins. at 275)*. Or grilled ciabatta rolls.
"Keep the smile, leave the tension, feel the joy, forget the worry, hold the peace, leave the pain, and always be HAPPY!"
Have FUN today!!!
Love,
MM
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