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!

Braised Kale + Chickpea with Egyptian Summer

Category

Sides

Vegetarian

Egyptian Summer

Braised Kale + Chickpea with Egyptian Summer

Ingredients

  • 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

Directions

  1. In a large heavy bottom pan (with a lid), heat the oil over medium heat.

  2. Cook the onions and garlic until just aromatic, 1-2 minutes.

  3. Add the ‘Egyptian Summer’ spice blend, kale, chickpeas and broth – toss well. Cover the pot and reduce the heat to medium low.

  4. Cook for about 5-7 minutes or until kale becomes soft and wilted.

  5. Off heat stir in the lemon juice and salt to taste.

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