Braised Kale with Garbanzos and Smoked Paprika

Serves: 6

Your rating: None (16 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This dish is simple to prepare, but offers a great variety of textures and depth of flavor. Collards are a great substitute for the kale, or blend several kinds of sturdy braising greens.

Ingredients

Preparation

Heat 1 tablespoon oil in a large, heavy Dutch oven or heavy-bottom pot 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 garbanzos. 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 garbanzos. 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.

Each serving: 150 cal, 6g fat (0.5g sat), 0mg chol, 340mg sodium, 20g carb, 5g fiber, 5g sugars, 6g protein

Recipe by Olaiya Land, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2011.

More about: garbanzo beans, kale

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Unassuming ingredients, amazing flavor

Great balance of flavor with so few ingredients. I substituted collards instead of kale - worked perfectly.

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