INGREDIENTS
3 tbsp
olive oil
1 medium
onion
4 cloves
garlic
2 stalks
celery
5 cups
chicken stock
1 tsp
balsamic vinegar
1/2 tsp
dijon mustard
1 cup
pastured chicken
2 bunches
kale
2 tbsp
lemon juice
1
lemon zest
1 serving
sea salt
1 serving
pepper
1 serving
parmigiano reggiano