Sautéed Kale With Chickpeas And Pancetta Recipes

INDIAN KALE WITH CHICKPEAS

Steps:

• Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
• Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

SAUTEED CHICKPEAS AND KALE

Steps:

• Preheat oven to 400°F. Grease a cookie sheet and keep aside.
• Drain and rinse the garbanzo beans if using from a can. Get rid of as much moisture as possible and transfer to the greased cookie sheet. Drizzle 1 tbsp. of olive oil on top and season with salt and freshly cracked black pepper. Toss to mix. Roast in the oven for about 25 minutes. Halfway through, toss again once.
• While the chickpeas are roasting, cut the kale into thin strips and chop the stems into no more than 1/4 inch thick pieces. Slice the garlic thinly or mince depending on preference.
• Heat the remaining oil in a skillet on medium high heat and start cooking the kale and garlic together. Keep cooking till the kale starts wilting and then season with salt, freshly cracked black pepper and paprika. Stir for a couple of minutes and add the chicken stock (or vegetable broth or water). Cook till the kale softens and the moisture evaporates.
• Add handfuls of roasted chickpeas to the cooked kale and serve.

CHICKPEA PASTA WITH SAUSAGE AND BABY KALE

Steps:

• Set a large pot of salted water to boil. When the water comes to a roiling boil, add the pasta and stir. Cook 5 to 6 minutes or following recommended package instructions. Reserve 1/3 cup salted pasta water before draining.
• While the water boils and the pasta cooks, prepare the sauce. Set a large skillet or braiser over medium-high heat. Heat the oil and sauté pancetta until browned, about 3 to 4 minutes.
• Add the sausage to the pan and using a wooden spatula or spoon break it apart as it cooks, about 5 minutes. Deglaze the pan with white wine. Stir in the garlic, lemon zest and lemon juice. Reduce the heat or turn off until pasta is cooked.
• When pasta is cooked and drained, transfer to the skillet over low heat and add the baby kale. The pan will seem very full with the baby kale at first, but it will wilt quickly. If you'd prefer more liquid to the sauce, add the reserved pasta water a little at a time until it thickens. Finish by sprinkling parmesan cheese over the pasta, lightly stirring it in.

SAUTéED KALE WITH CHICKPEAS AND PANCETTA

Steps:

• Step 1: Heat pan with olive oil and cook pancetta until brown , then add add onion sauté until onions soft; then add garlic and cook another 1 minute. Next, add flake pepper.
• Step 2: Place kale in the pan at medium heat, then add salt and stir well. Cook about 3 minutes, then add chickpeas and heat for another 2 minutes.
• Serve hot.

SAUTéED KALE WITH ARTICHOKE & GRAPE TOMATOES

Steps:

• Remove stems and spine from kale and chop coarsely. Heat oil in a skillet over medum-high heat. Add kale and sauté 3 minutes. Add garlic and sauté 1 minute. Add Artichokes and broth. Reduce heat to medium. Add tomatoes; cover and cook until kale is tender, about 10 minutes. Add vinegar and season to taste with salt and pepper.