Author Notes: A friend's mom had 'whipped this up from what was in the cupboard' on a visit to Brooklyn. I give her full credit, but it's so good I wanted to share! And it's become a staple in my weekly diet—simple, healthy, filling and delicious! This kale is seriously addicting! —kelkal
shallots, chopped(or 1 onion, chopped)
tablespoon paprika(can use more or less, depending on your taste preference)
tablespoons apple cider vinegar
chickpeas, drained & rinsed
tablespoons olive oil
salt & pepper
- In a stock pot, sautee chopped shallots in olive oil until beginning to soften.
- Add chopped garlic and continue to sautee til fragrant.
- Add kale, stir to coat with oil, shallots & garlic.
- Add about half a cup of broth and a little salt & pepper.
- Simmer on low half covered for about 5 minutes.
- At this time, if the kale starts to seem dry, add a bit more broth. If it's too soupy, remove lid for a bit.
- When Kale has wilted, but hasn't started to brown, add drained and rinsed can of chick peas.
- Add 2 tablespoons of apple cider vinegar, and some paprika to taste—don't be shy!
- Stir, cover, simmer for another 15 minutes or so until flavors have mellowed and come together.
- Serve warm or at room temp as a savory side dish or a healthy, vegetarian main dish. Enjoy!
- This recipe was entered in the contest for Your Best Dark, Leafy Greens