1. Season chicken thighs with coarse salt and pepper flakes. Heat stew pot to high on stove. Add oil and brown chicken thighs, turning as needed. Add sausage, onion, carrots, and garlic. Stir occasionally and cook until onions begin to soften.
2. Add chicken broth, oregano, and kidney beans. Bring to a boil. Reduce heat and let simmer for 30 minutes.
3. Add kale and lemon juice, and salt to taste. Simmer for at least 15 minutes more.
This is one of the recipes that call for our cast iron pot. Serve with fresh bread.
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|Serving Size: 1 Serving (1459g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 142 (41%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 125.3mg||39 %|
|Sodium 5949.2mg||205 %|
|Potassium 959.6mg||25 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 15.4g|
|Protein 32.1g||46 %|
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Calories per serving: 348
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