- Bunch of Kale
- Fontina cheese
- Egg noodles
- Smoked paprika
- Onion powder
- Cayenne pepper
1 In a dutch oven or high sided pot, heat oil and add peeled and chopped potatoes, cook 10-12 minutes, stirring occasionally until slightly soft and light brown.
2 Add thinly sliced scallions and chopped swiss chard stems, season with salt & pepper. Cook, stirring occasionally 1-2 minutes
3 Add the tomato paste, spices, and cook 1-2 minutes
4 Add the chickpeas, chopped chard leaves, orange juice and 1 1/2 cups of water. Cook, stirring occasionally 6-8 minutes or until potatoes have softened and broth has thickened. Season with salt & pepper to taste.
5 Make an aioli by combining 1/4 Cup mayonnaise and chopped or pressed garlic.