Braised Kale with Garbanzos and Smoked Paprika
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.
- 2 tablespoons olive oil, divided Add to list
- 3/4 cup chopped onion Add to list
- 1/2 to 1 teaspoon smoked paprika Add to list
- Generous pinch red pepper flakes Add to list
- Salt and pepper, to taste Add to list
- 8 cups packed lacinato kale, center ribs and stems removed, leaves coarsely chopped (from about 1 1/2 pounds kale) Add to list
- 2 cups vegetable stock Add to list
- 1 (15-ounce) can garbanzos, drained Add to list
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, PCC Cooks instructor
Source: Demonstrated on the PCC Cooks stage at Vegfest 2011.