Portugese Stew (from Christine Bown by Rachel Ray)

1 Tablespoon olive oil
3/4 pound Spanish Chorizo (*or I use mild Italian Sausage)
1-2 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 Tuscan kale, stemmed and cut into 1/2 inch strips or coarsely chopped.

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.

*I add some grated parmesan on top and serve with garlic bread.