Braised Kale + Chickpea with Egyptian Summer
We scored some beautiful, local kale this week! December feels like a braising kind of month – so we did a quick braise with one of our spicier blends to really warm us up. Enjoy this simple, satisfying side dish. Or Serve over some black rice for a healthy lunch!
- 1 tbsp grapeseed oil
- half red onion, diced
- 2 garlic cloves, sliced thin
- 2 bunches kale, spine removed and leaves torn
- 540 ml (1 can) chickpeas
- 1 tbsp Big Cove Foods Egyptian Summer
- 1/2 cup broth
- 1 lemon, juiced
- salt to taste
In a large heavy bottom pan (with a lid), heat the oil over medium heat. Cook the onions and garlic until just aromatic, 1-2 minutes. Add the ‘Egyptian Summer’ spice blend, kale, chickpeas and broth – toss well. Cover the pot and reduce the heat to medium low. Cook for about 5-7 minutes or until kale becomes soft and wilted.
Off heat stir in the lemon juice and salt to taste.
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