1/2 pound Cut 'N Clean Greens Kale
3 tablespoons olive oil
2 onions, diced
12 ounces Chorizo (or Kielbasa if unavailable), cut into large dice
4 cloves garlic, peeled and sliced
8 potatoes, peeled and cut into medium chunks
5 cups chicken stock
1 chicken bouillon cube
1/4 cup chopped fresh parsley
Kosher salt and freshly cracked pepper to taste
In a large soup pot, heat oil and sauté onions and chorizo until onions are soft and chorizo is fragrant. Remove half of mixture and set aside. Add garlic and kale and sauté until soft. Add remaining ingredients and simmer for 30-45 minutes, covered. Stir reserved chorizo onion mixture into pot and serve.
Recipe courtesy of Faith Alahverdian, Executive Chef and Director for the ShopRite Culinary Workshops.