3 clove garlic, minced
1 ½ lb kale, ribs removed, coarsely chopped (see Tip)
1 cup reduced-sodium chicken broth or vegetable broth
1 tsp ground coriander
½ tsp ground cumin
¼ tsp garam masala (see Ingredient note)
¼ tsp salt
15 oz chickpeas, rinsed
Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.
Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
Ingredient Note: Garam masala, a ground spice mixture traditionally including coriander, cumin, cinnamon, peppercorns, cardamom and cloves, is commonly used in Indian cooking. Find it in the specialty-spice section of large supermarkets.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 202 8%
- Calories from fat 45 5%
- Total Fat 5gm
- Saturated Fat 1gm 17%
- Monounsaturated Fat 3gm 11%
- Sodium 415mg
- Total Carbohydrates 32gm
- Fiber 6gm
- Protein 9gm
- Cholesterol 1mg 6%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.