Chicken and Kale Stew

I absolutely love this stew—it's the perfect comfort food for a chilly winter day. The added greens bring a refreshing brightness and a boost of nutrition to the dish. If kale isn’t your preference, collard greens make a great alternative. You can also toss in leftover romaine or iceberg lettuce at the last minute for an extra touch. Serve this hearty stew with warm garlic bread for dipping while you enjoy your favorite show. Bon appétit!

1 tablespoon grape seed oil

1 onion, dice

3 cloves of garlic, minced

1 lg carrot, peeled and diced

2 lg celery, washed and diced

1 potato, peeled and diced

1 jalapeno, washed and minced

1 tablespoon tomato paste

4-6 cups chicken stock

1 lb. chicken thighs, diced

1 32 oz can of chickpeas or navy beans, drained and rinsed

1 can diced tomatoes

Parmigiano rind, optional

1 sprig of Rosemary

1 teaspoon oregano

1 fresh lemon juice 

Garlic toast or bread of choice

Instructions:

In a large stock pot add the oil over medium-high heat.
Add the diced onion, carrot and celery and saute until golden brown.
Season with salt and pepper when you see steam being released from the vegetables. 
Add minced garlic, oregano and cook until fragrant.
Add the tomato paste and cook the paste down for 2-3 minutes.
Add the stock to the pot.
Bring to a boil.
Add the diced chicken, diced potatoes, chickpeas, diced tomatoes, jalapeno, Parmigiano
rind and  sprig of rosemary to the stock. Bring back to a boil and
reduce to a simmer for 20 minutes.
Add baby kale and cook for an additional 5 minutes.
Remove the jalapeno, Parmigiano rind and rosemary sprig from the stock.
Adjust seasoning  with salt and pepper.
Add 1 teaspoon fresh lemon juice and zest to the stock. Mix well Top
dish with Parmigiano grated cheese and service with garlic toast.
Enjoy!