Braised Kale with Chickpeas and Smoked Paprika

Heat 1 tablespoon of the olive oil in a large, heavy Dutch oven over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in 1/2 teaspoon paprika and red pepper flakes; sprinkle with salt. Add kale, stock and chickpeas. Cover and cook until kale is soft and chickpeas are heated through.

Remove lid, turn heat to medium-high and cook until the sauce thickens and clings to the kale and chickpeas. Season to taste with salt and pepper and more paprika, if desired.

Transfer to a serving bowl; drizzle with remaining 1 tablespoon oil and serve.