Kale Stew With Chirizo

• One average head of garlic (head size: should fit in palm of hand easily)
• Olive oil (enough to saute)
• Red pepper flakes
• One half of a yellow onion
• Five large carrots
• Two large red potatoes
• One can of garbanzo beans (drained)
• 12 oz of pork chirizo
• Balsamic vinegar
• Two bunches of fresh kale
• 4-5 14.5 ounce cans of chicken broth
• Parmesan cheese - if desired
• Use VERY large stock pot.

1. 1) Mince one whole garlic head and separate into 3 parts. -If you are not a garlic fan use half the head and (still) separate into 3 parts.
2. 2) Heat 2-3 tablespoons of Extra Virgin Olive Oil in a pan with 1/2 tablespoon of red pepper flakes.
3. 3) Chop onion and saute until lightly brown.
4. 4) While onion is sauteing, chop carrots and potatoes into pieces: 1 inch or less in size.
5. 5) Once onions are golden, add one part of garlic - saute for one minute
6. 6) Add carrots, potatoes, garbanzo beans, and 2nd part of garlic - stir until mixed well. Add additional extra virgin olive oil if needed and continue to saute.
7. 7) Remove pork chirizo from casing and add 1-2 tablespoons of balsamic vinegar - mix into vegetables. Chirizo will break apart and eventually look like specks in the stew.
8. 8) Coarsely chop two bunches of FRESH Kale and drop in the pot.
9. 9) Add 4 cans of chicken broth. (NOTE:: Kale will come to the top of the pot initially but it will wilt... only add 5 cans of chicken broth if you prefer more soup.)
10. 10) Sprinkle final part of garlic over top the kale.
11. 11) Bring Liquid to a light boil and reduce to simmer... leave at simmer for a minimum of 30 minutes. Stir occasionally and bring sunken vegetables to top.
12. Spoon out portions and (if preferred) sprinkle parmesan cheese over top of each serving.

garlic, olive oil, red pepper, onion, carrots, red potatoes, garbanzo beans, pork chirizo, vinegar, fresh kale, chicken broth, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/kale-stew-with-chirizo-1278548 (may not work)