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Ingredients
  • 4 cups reduced-sodium chicken stock (substitute vegetable stock for a vegetarian dish)
  • 1 tbsp. extra virgin olive oil
  • 1 large, sweet yellow onion, chopped
  • 3 cloves garlic, minced or pressed
  • 1 cup risotto
  • ⅓ cup dry white wine
  • 4 cups chopped kale, packed
  • ½ cup parmesan cheese
  • 1 tsp. crushed red pepper (more or less depending on taste)
  • sea salt and fresh ground pepper, to taste
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