That's what's for dinner...: Sausage and Kale stew

Due to internet issues, I wasn't able to post this last night...

So, in the latest low carb installment I will be making Sausage and Kale stew. I got this recipe from the Rachael Ray Show, but I really only used it as a guide...since I forgot to buy some of the ingredients. The original recipe calls for potatoes, and they are definitely a plus, but if you are trying to be low carb, you don't really miss them.

You will need:

1 bunch of Kale (I only used half the bunch for Jeff and I)

1 can of chick peas

1 can diced, fire roasted tomatoes

1 12 ounce jar of roasted red peppers, diced

1 package of spicy sausage (the original recipe calls for chorizo, or you can used cooked chicken.)

1 onion

2-3 ribs of celery

1-2 large potatoes

garlic

paprika

red pepper

salt and pepper

*I don't measure, but for those of you who need measurements, I counted to 4 slowly while evenly sprinkling each seasoning. Or you could go with about a 1/4 teaspoon of each

Roughly chop the celery, red peppers and onions and place in a lightly greased, deep casserole dish (one with a lid is preferable). Remove the stems from the Kale and tear into bite size pieces. Add the Kale to the casserole dish.

Season with garlic, crushed red pepper, paprika, salt and pepper.

Mix well and pour the can of chickpeas, tomatoes and their juice over the vegetables. If there isn't a lot of juice in the can, add a splash of chicken broth to the casserole dish. You can add more if you like a really juicy stew. Stir to incorporate.

Cut the sausage into bite size pieces and place on the top of the vegetables. Place the lid on the casserole dish and bake at 350 degrees for 2 hours. I use a convection oven, so you may need to increase your cooking time if you don't have a convection setting.