If you are short of ideas, try this excellent method of preparing kale. It pairs well with dal and other Indian foods. Don’t overcook the greens, please!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil, or as needed
- 1 onion, finely chopped
- 1 red chile pepper, seeded and sliced
- 1 (14 ounce) can chickpeas, drained
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- 1 pinch ground cinnamon
- 1 pinch sea salt
- 1 lemon, zested and juiced
- 1 cup roughly chopped kale, or more to taste
Instructions
- 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.
- Cook’s Notes:
- You can use a green chile pepper instead of red if preferred.
- Feel free to substitute spinach, chard, or other greens for kale if you like.
Reviews
The flavor was good, but the dish a tad dry. Maybe I needed to add more water because the water and lemon juice pretty much evaporated when I added them to the hot pan. If you are like me and like a sauce with your chickpeas, I would recommend “chana masala” submitted by Alison Bryce from this site.
Really quick, easy and affordable! I didn’t have a chili pepper so I left that out but followed the rest of the recipe exactly except for doubling the kale. It would be great over rice with some naan but I ate it as is for a quick lunch. Will probably only have 2-3 servings as a main course.
wonderful quick recipe, we doubled the Kale with no issues… really yummy!
Fantastic and bursting with flavor. No changes needed! I served this over basmati rice for a tasty and quick weeknight meal. The only change I made was to use a green chile since the store I stopped at didn’t have red.