So yummalicious! Found this in a recent Parade magazine. Some of the best recipes I’ve ever had have come from our local newspaper and Parade, so don’t be afraid to experiment. I keep a big file of untried recipes, that, once tried, if good, get switched to my permanent cookbook.
Ingredients
splash olive oil
4 leeks, chopped to the green part
garlic cloves, chopped (as much as you’d like!)
2 t. ground cumin
1 # ground turkey sausage
1 rotisserie chicken, cut up
2 (16-ounce) cans garbanzo beans, drained
2/3 c. barley
6 c. chicken broth
4-8 c. kale, chopped
Monterey Jack or Cheddar cheese, shredded (as much as you’d like)
chopped green onions
Directions
Heat oil in a Dutch oven over medium heat. Add leeks and garlic; saute 5 minutes. Add cumin and turkey sausage. Cook until sausage is browned. Add chicken, beans, barley, broth and kale (if using). Bring to a boil; simmer about 20 minutes, until barley is cooked. Serve topped with cheese and green onions.