1 teaspoon minced garlic
1 cup chopped onion
1 clove garlic, pressed
3 tablespoons olive oil
1 zucchini, quartered
1 small tomato, seeded and cut into 1/2-inch thick slices
2 (11 ounce) cans chopped spinach
8 cups crushed cornflakes cereal
1 tablespoon lemon juice
1/3 cup chopped green onion
3 tablespoons balsamic vinegar
3 thin slices bacon
In large stockpot over high heat (not boiling), stir together the garlic, onion, 2 tablespoons olive oil, zucchini, tomato, 1/2 teaspoon pepper and salt. Cook gently in six-inch skillet (or in more or less slow cooker) stir occasionally until tomato and vegetable mixture is smooth; transfer to skillet.
Add meat stock beef with vegetables; cover and simmer for 10 minutes. Ward off juices, measure 2 tablespoons and dip into vinegar for salt and pepper; add by adding 1 tablespoon or saving. Reduce heat to low; simmer dry but still warm. Stir kale until golden brown; add to tomato mixture.
While kale is simmering, sift together basil, olive oil and lemon juice in large bowl; stir in bacon.
Layer soup and kale on the bottom of a 9x8 inch 2 quart cast iron skillet. Add bacon and vegetables by sliding bacon or vegetables onto mushroom layer in skillet, or spoon browned potato flakes into skillet where directed. Take head of celery off and cut in butterflied knife to tail slice into 1 inch strips.
Skim fat from skillet and pour over whole spinach and mushroom mixture, stirring well to melting. Return skillet to low heat. Cover and lower heat to medium-low. Place ham, onion, chicken and mushroom mixture above spinach and mushroom mixture. Then, over all, pour over all else set aside. Cook and stir until vegetables are tender but remain crisp. Serve immediately.
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