Preset oven to 250
Spread EVOO evenly on baking skeet, cover one layer of kale (I removed stems and tore into bite size pieces). Drizzle a bit more EVOO just be careful not to saturate. Sprinkle salt and bake! It only took about 15 minutes and I shuffled the pieces around every 5 minutes.
In a large pot simmer carrots, water, chicken broth, chick peas, S&P.
In a skillet with EVOO, saute out-of-casing chopped spicy Italian sausage and onion, then add to soup
When soup has simmered about 20 minutes, add a few handfuls of chopped or torn kale. Cook a bit longer and enjoy!
This recipe is hard to mess up, I didn’t include amounts because it is personal preference. I even added a jalapeño to the mix!