Balsamic Glazed Chickpeas And Kale Food
KALE WITH CHICKPEAS AND TAMARIND
Tamarind is a sweet and very sour and sticky fruit that grows in pods filled with seeds. When buying tamarind, you may find it in a block with the seeds included, as a thinned out concentrate or the thick, seedless paste used in this recipe. Tamarind paste lasts for a long time in the refrigerator and can be used in everything from sauces to candy.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 tablespoon each minced ginger and garlic in butter in a pot over medium-high heat, 2 minutes. Add one 15-ounce can chickpeas (drained and rinsed), 2 teaspoons curry powder and a pinch of salt. Toast the chickpeas, stirring, 3 to 5 minutes. Stir in 8 ounces chopped kale. Add a mix of 3 tablespoons each water and dark brown sugar, 1 tablespoon tamarind paste and a pinch of cayenne. Cook until the kale is tender. Top with cilantro.
INDIAN KALE WITH CHICKPEAS
This is a delicious way to cook kale if you are running out of ideas, and it goes great with Indian dishes like dal. Make sure not to overcook the greens!
Provided by Lady Laff
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 30.9 g, Fat 8.5 g, Fiber 7 g, Protein 6.4 g, SaturatedFat 1.1 g, Sodium 385.8 mg, Sugar 1.8 g
BALSAMIC GLAZED CHICKPEAS AND KALE
The balsamic vinegar gives this dish a lovely flavor. It is based on a recipe from "Wild About Greens" by Nava Atlas. I made some changes so it worked better with my Nutritarian eating style. You can reduce prep time by using pre-chopped or frozen kale, frozen onion and jarred garlic.
Provided by Anne Sainz
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- Prepare mushrooms, onions and garlic. Add pepper flakes and set aside.
- Mix soy sauce, agave nectar and chickpeas and set aside.
- Coat large frying pan or dutch oven (at least 5 quarts) with oil and cook mushrooms, onion, garlic and pepper flakes until soft, about 4 minutes. Add small amounts of water if needed to prevent sticking.
- Add as much kale as will fit in the pot and small amount of water if needed. Cover and cook greens until wilted and soft. Continue adding kale until it all kale is in the pot, adding water if needed to prevent sticking and stirring frequently.
- When greens are cooked, remove with a slotted spoon and set aside, leaving liquid in the pan. If there is no liquid, add 2 tablespoons water.
- Add balsamic vinegar, soy sauce and agave nectar to the liquid in the pan.
- Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half.
- Return kale to pan, combine and heat through.
Nutrition Facts : Calories 509.7, Fat 7.5, SaturatedFat 0.9, Sodium 165.6, Carbohydrate 90.2, Fiber 21.4, Sugar 17.7, Protein 26.9
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