Kale and Leftover Meat Stew

This delicious stew is a waiting host for just about any leftover meat. Sausage? A natural. Steak? Sure. Chicken, duck, pork? Yes, yes, yes!

Prep time: 10 minutes
Cook time: 45 minutes, unattended half of the time
Serves: 4

3 TB olive oil
1 onion, chopped
2 large carrots, peeled, then sliced into strips with the vegetable peeler (eat the unpeelable center section)
6 cups chicken stock
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. freshly ground black pepper
8 large kale leaves, cleaned, stems removed, chopped coarsely
1-2 cups chopped cooked leftover meats

Heat the olive oil in a stockpot over medium heat and cook the onion and carrot strips for 10 minutes, stirring. Increase heat to high, add the stock, cumin, salt and pepper and bring to the boil. Add the kale (It will be tough to fit at first, but will shrink), return just to the boil, reduce heat to low, and simmer for 30 minutes, or until kale is tender. Add the meat, heat for 5 minutes, and serve.

Variation: For a richer, add cooked brown rice. A pinch of crushed red pepper will add a little kick.

By Tod Dimmick - tastingtimes.com