3 cups cooked pearled sorghum
1 1/2 Tablespoons olive oil
1/2 cup onion, diced
1 cup carrots, sliced thin or julienned
3/4 cup celery, cut diagonal
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
2 cloves garlic, minced
2/3 cup pine nuts
4-5 cups kale, stemmed & coarsely cut
1 teaspoon chicken soup base, dissolved in 1/2 cup hot water
Salt & freshly cracked pepper, to taste

1. In saucepan, boil 4 cups chicken broth and add 1 cup of pearled sorghum to make 3 cups of cooked sorghum. Cover, reduce heat and simmer for 45 minutes or until grain is tender. Drain excess liquid; set aside.

2. In  large skillet, heat oil & add onion, carrots and celery; saute until tender crisp.

3. Add peppers, garlic and pine nuts; cook an additional 2 minutes.

4. Add kale, sorghum and bullion.

5. Cover and cook until sorghum is heated thoroughly and kale is wilted and tender.

6. Season with salt/pepper.

7. Top with grated Parmesan cheese, if desired.