Spicy Sautéed Kale And Chickpeas
This flavorful and nutritious kale and chickpea dish, cooked with garlic and a touch of chili heat, is a hearty and satisfying choice for a simple vegetarian meal. The combination of tender kale and creamy chickpeas, infused with the aromatic garlic, creates a delicious and wholesome dish that is sure to be a hit at the dinner table.
— Constant Cookbook
Ingredients
- 3 large garlic cloves, very thinly sliced
- 1/4 cup olive oil
- 1 lb. dinosaur kale, tough stems removed, leaves and tender
- stems coarsely shredded
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1 small fresh hot chili, seeded and minced, or generous pinch
- of red pepper flakes
- 1 tsp. salt
Instructions
- In a large fry pan over medium-low heat, warm the garlic in the olive oil, stirring often, until softened but not browned, about 7 minutes. Place about half of the kale in the pan. Cover and let wilt for about 2 minutes, then uncover the pan and add the remaining kale. Using tongs, turn the greens to coat with the olive oil and garlic. Cover the pan and cook until the kale is tender, 15 to 20 minutes.
- Uncover the pan and stir in the chickpeas, chili and salt. Increase the heat to medium and sauté until the chickpeas are heated through, about 5 minutes. Remove from the heat and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Vegetable of the Day</i>, by Kate McMillan (Weldon Owen, 2012).
Yield
Serves 4.
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