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
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Ingredients
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2
shallots, chopped(or 1 onion, chopped)
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2 cloves
garlic, chopped
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chicken broth
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1 tablespoon
paprika(can use more or less, depending on your taste preference)
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2 tablespoons
apple cider vinegar
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1 can
chickpeas, drained & rinsed
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1.5 bags
kale
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2 tablespoons
olive oil
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salt & pepper
Directions
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In a stock pot, sautee chopped shallots in olive oil until beginning to soften.
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Add chopped garlic and continue to sautee til fragrant.
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Add kale, stir to coat with oil, shallots & garlic.
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Add about half a cup of broth and a little salt & pepper.
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Simmer on low half covered for about 5 minutes.
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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.
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When Kale has wilted, but hasn't started to brown, add drained and rinsed can of chick peas.
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Add 2 tablespoons of apple cider vinegar, and some paprika to taste—don't be shy!
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Stir, cover, simmer for another 15 minutes or so until flavors have mellowed and come together.
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Serve warm or at room temp as a savory side dish or a healthy, vegetarian main dish. Enjoy!
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