extra-virgin olive oil
1 1/2 pounds
kale, ribs removed, coarsely chopped
reduced-sodium chicken broth or vegetable broth
1 15-ounce can
- 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.
From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
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