Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons canola or olive oil
¼ cup diced celery	Washed, trimmed and diced
½ cup onion	Peeled, washed, and diced
6 cups of low sodium chicken broth
½ lb. Spanish Chorizo
3 cups fresh kale	(Or spinach or escarole). Washed, trimmed and chopped
1/2 cup small red potatoes, quartered	Washed, trimmed and quartered
1 cup diced stewed tomatoes
1/4 teaspoon pepper
1 clove garlic	Washed, peeled and minced

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil in large stock pot.
2	Add garlic, onions, potatoes, and celery. Cook until onions are tender	Fry out the garlic in olive oil taking care not to burn it.
3	Add the chicken broth, parsley, pepper, tomatoes, Chorizo,  pepper and garlic. Bring to boil.
4	Reduce heat to simmer. Simmer for five minutes.
5	Then add the coarsely shredded kale.
6	Cook slowly for 20 minutes or so until greens are cooked through.	Cook until internal temperature reaches 145°F.