Dijon Chicken Stew with Potatoes and Kale

We made this with leftover ham from Christmas dinner, and it was super easy! I doubt we'll ever bother with the chicken version.
Original recipe:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001142000

Our version:
Yield: 6 servings (serving size: 1 1/2 cups)
Ingredients:
* 4 teaspoons olive oil, divided
* 1 cup sliced leek (we just used onion)
* 1 cup celery, chopped (our addition ~ celery is good for you!)
* 4 garlic cloves, minced
* 1 pound cooked ham, cut into bite-sized cubes
* 1/2 teaspoon freshly ground black pepper, divided
* 1 cup dry white wine
* 3 cups fat-free, less-sodium chicken broth, divided
* 3 tablespoons all-purpose flour
* 1 cup water
* 2 tablespoons Dijon mustard
* 2 cups (1/2-inch) cubed peeled white potato (about 1 pound)
* 8 cups loosely packed torn kale (about 5 ounces)
* Crushed red pepper (optional)

Preparation:
1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and celery; sauté 6 minutes or until tender and golden brown. Add garlic; sauté 1 minute.
2. Add wine to pan. Combine 1 cup broth and 3 tablespoons flour, stirring with a whisk until smooth. Add broth mixture, remaining 2 cups broth, water, and mustard to pan; bring to a boil. Stir in ham and black pepper. Cover, reduce heat, and simmer 10 minutes.
3. Stir in potato. Cover and simmer 20 minutes or until potato is tender. Stir in kale; cover and simmer 10 minutes. Garnish with crushed red pepper, if desired.

This information goes with the recipe using breaded chicken, but I'd guess it's still fairly accurate.
Nutritional Information: 
Calories: 324 (22% from fat)
Fat: 7.9g (sat 1.5g,mono 3.5g,poly 1.7g)
Protein: 30.9g
Carbohydrate: 33.7g
Fiber: 5g
Cholesterol: 85mg
Iron: 4.6mg
Sodium: 659mg
Calcium: 180mg