A garlicky saute of escarole mixed with chickpeas and seasoned with Spanish smoked paprika.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 large head escarole or chicory, chopped
- One 15-ounce can chickpeas, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon pimenton (Spanish smoked paprika)
- Kosher salt
Instructions
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and cook until slightly browned, about 4 minutes. Add the escarole in batches and cook until completely wilted, about 7 minutes.
- Stir in the chickpeas and cook until heated through, about 1 minute. Stir in the cumin, pimenton, remaining 1 tablespoon olive oil and salt to taste. Serve.
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Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 217 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 8 g |
| Sugar | 4 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 309 mg |