• 14.5 ounces low-sodium chicken or vegetable broth
• 1 cup water
• 16 ounces Nature’s Greens® Kale
• 12 ounces chicken breast, cubed
• 1 tablespoon olive oil
• 29 ounces stewed tomatoes, (canned)
• 3 cups almond milk
• 2 tablespoons curry
• 2 teaspoons turmeric
• Salt and pepper to taste

In a medium sauce pan, bring chicken broth and water to a boil. Add kale to liquids. Reduce heat to medium and cook for 20 minutes. Meanwhile, cube chicken and cook in oil until brown. Add stewed tomatoes and chicken to cooked kale. Stir in almond milk, curry and turmeric. Cook over medium for an additional 30 minutes.