Sunday, November 7, 2010

Beans and Greens

1/4 head cabbage, sliced into ribbons
1 bunch kale, torn into small pieces
2 leeks, slices greens too
2 cloves garlic
1/2 lb. potatoes peeled and sliced
3 links Italian sausage, casings removed
2 cans garbanzo beans
2 - 3 c. chicken broth

Cook Italian sausage until no longer pink. Add the leeks and the garlic and cook 1 minute longer. Add remaining ingredients, cover, and simmer until potatoes and greens are tender. Make sure you check the pot several times to make sure it hasn't boiled dry, adding more liquid as needed.

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