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Free UPS® ground shipping on orders over $65 for a limited time.
Orders placed before 11:59 a.m. ET / 8:59 a.m. PT will ship the same business day. Orders placed at 11:59 a.m. ET / 8:59 a.m. PT will ship the next business day.
Shipping charges for non-UPS® ground shipping orders are calculated on total shipping weight and ship-to address location.
We currently ship to the Continental US, Alaska, Hawaii, PO Boxes, Army Post Offices (APO), and Fleet Post Offices (FPO).
All orders shipping to an APO, FPO, or PO Box address will be fulfilled via USPS.
There are two ways to track your order:
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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
Ingredients
1 tablespoon olive oil
3/4 pound Spanish chorizo (preferred brand Gaspar’s Chourico or D’Artagnan)
1 to 2 cloves garlic, finely chopped
1 28-ounce can stewed tomatoes
1 14-ounce can chickpeas, drained
1 quart chicken stock
1 large bunch flat-leaf or Tuscan kale, stemmed and cut into 1/2-inch strips or coarsely chopped
Preparation
Remove casing from sausage and dice. Heat olive oil, 1 turn of the pan, over medium-high heat in a soup pot. Add chorizo and render 1-2 minutes, add garlic and stir 1 minute. Add tomatoes, chickpeas and stock; wilt in kale. Simmer until ready to serve.
Serve with charred or grilled ciabatta rolls slathered with Romesco Sauce.
