Spicy Sautéed Kale and Chickpeas
Dinosaur kale, also known as cavolo nero or Lacinato kale, has slender, blue-green crimped leaves and a mild cabbagelike taste. Here, it is sautéed with chickpeas to make a hearty side dish, with just a touch of chili heat.
- 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
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 Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).