Sautedkalewithchickpeasandpancetta Recipes

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.

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.

BRAISED KALE WITH PINTO BEANS AND PANCETTA

Steps:

• Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
• Add onion, pancetta, and garlic; sauté 5 minutes or until pancetta browns.
• Stir in kale, pepper, and salt.
• Add beans and broth; bring to a boil.
• Cover, reduce heat, and simmer 15 minutes or until kale is tender (mine didn't take nearly so long!).
• Uncover and cook 10 minutes or until liquid almost evaporates.

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.