An early autumn crop of kale has come in at the CSA. I replaced the spinach with kale in this chickpea stew. Tomatoes are still coming in, so I made a simple side salad using a tomato, kalamata olives, and the last of some fresh mozzarella. The mushrooms are simple. Add minced garlic and mushrooms to hot olive oil and cook until mushrooms release liquid and it has mostly evaporated, deglaze with white wine, add salt, pepper, and chopped parsley and serve.
