Beans And Greens Stew

• One 12oz package of meatless Soy Chorizo. I use Soyrizo.
• 4 tablespoons olive oil
• 4 medium potatoes, peeled and diced
• 1 large bunch of kale or other leafy green, washed and coarsely chopped.
• 6 cloves of garlic, chopped
• 1 large onion, chopped
• 1 can chick peas, drained and rinsed
• 1 can diced tomatoes
• One large container of un-chicken broth or vegetarian broth. (approx. 24 0z)
• Salt and pepper
• Bay Leaves (one or two)

1. Heat half the oil in a soup pot over medium heat and add the chorizo. Chop it up with a spoon so it crisps up and looks slightly browned and crumbled. Remove from pan and set aside.
2. Add the rest of the oil and add the potatoes and onions. Cover and cook for five minutes, but stir it a couple of times. Add the garlic and bayleaves and stir it for a minute. Then add the chopped greens. Cover the pot and let it wilt for a few minutes. Add salt and pepper, chick peas, tomatoes, soyrizo and broth. Bring to a boil, then reduce the heat to med low and cover for 10 minutes or until the potatoes are done.

olive oil, potatoes, kale, garlic, onion, chick peas, tomatoes, vegetarian broth, salt, bay leaves

Taken from www.epicurious.com/recipes/member/views/beans-and-greens-stew-1202862 (may not work)