Ribs and FRIED Okra

Survived the Fried Okra and still down to 156.4.

Off to Wilmington, NC tonight to visit with Kim's brother Randy and kids. Bill and Dixie driving down from Columbus. Fly back Monday night. See what kind of coastal diet seafood awaits....

Getting everything ready for Kale, Chickpeas, and surprises for next Friday!!!

kale and chickpea soup

Gourmet | November 2004

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Active time: 20 min Start to finish: 45 min

Servings: Makes 6 main-course or 8 first-course servings.

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Ingredients

1 medium onion, chopped (1 cup)
2 garlic cloves, chopped
1 Turkish or 1/2 California bay leaf
1 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 large boiling potato(3/4 lb), peeled and cut into 1/2-inch pieces
3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped in a food processor (4 cups)
3 1/2 cups reduced-sodium chicken broth (28 fl oz)
2 cups water
1 (14-oz) can chickpeas, rinsed and drained
1/4 lb Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice (1 cup)

Preparation

Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.