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.