1 bunch of Red Dog Farm lacinato kale, cleaned and roughly chopped with the thicker part of the stem removed
1 cup of yellow onions, chopped
2 cloves of Red Dog Farm garlic, minced
1 can of white beans (great northern or cannellini)
4 fresh roma tomatoes, chopped OR 1 small can of stewed diced tomatoes
1 lb. of pork loins or pork chops (optional)
5 cups of chicken broth
2 Tbls. of extra virgin olive oil
1 tsp. of Hungarian paprika
1 tsp. of red pepper flakes
salt and pepper to taste

If cooking with the pork, begin by chopping the pork into bite sized pieces. Cook the pork with 1 Tbls. of olive oil in the soup pot until it is browned on all sides (fully cooked), then remove and set aside. Add another Tbls. of olive oil and cook the garlic and onion in the soup pot (or begin with this step if not cooking with the pork). Once the onion softens add the paprika and chili flakes. Stir for a minute or so, then add in the tomatoes and broth, mixing well to get the onion off of the bottom of the pot. Bring to a boil and add in the kale, in batches if needed. Simmer this mix for 10 minutes and add the pork and beans at the end, simmering them at temperature for a few minutes before serving. Add salt and pepper to taste and serve hot, preferably with a hunk of crusty bread on a brisk night!