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.
Prep Time
20 minutes
Cook Time
30 minutes
Servings
4
1 small fresh hot chili, seeded and minced, or generous pinch
of red pepper flakes
1 tsp. salt
Directions
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).
Rated 5 out of
5 by
LisaVegheadRider from
Kale yeah this is amazing!I doubled the garlic and spices and added vegan-friendly sesame mock chicken after sautéing the garlic. Delish!
Date published: 2021-08-28
Rated 5 out of
5 by
Snooz from
Simply DeliciousA great recipe. I love one with just a few ingredients. That being said, I added sautéed onions, a dash of smoked paprika, and finished it off heat with balsamic vinegar. Also, I found that the kale only took 7 minutes or so to cook after the second batch was added.
Date published: 2020-12-29
Rated 5 out of
5 by
A CT gal from
Yum!This was delicious. I used a very hot red pepper, chopped and sauteed with the garlic before the kale. Since it was only for me, I topped it with an over easy fried egg. The yolk, broken and mixing with the kale, made it a meal for me and was
perfect! I will make it again.
Date published: 2019-05-02
Rated 5 out of
5 by
csinensis from
Quick weeknight meal!I cook this all the time. It is SO easy to make and easy to swap ingredients. I sometimes use frozen kale and use different beans. Add more broth and you have a hearty Kale and Bean soup. It's a basic recipe with endless variations.
