My palate recently found that one of delicious tasting greens is Kale. Kale has a tremendous nutritional value. I steam kale at least twice a week because it's a very easy preparation and it has great cholesterol lowering benefits. I am going to reserve steamed kale as one of my future posts. Let me move on with Kale and chickpea stew.
Makes 4 servings (and by 4, I mean really big servings.)
You are going to need :
- 3/4 bunch of kale
- 1 1/2 cups of chickpeas/garbanzo beans (soaked overnight, pressure cooked to 3 whistles next morning or a canned variety would work just fine)
- EVOO- about 1 tbsp
crushed red chilli flakes
Salt to taste.
- Juice of half of lemon and a lemon wedge for garnishing.
Add water to the desired consistency. Bring everything to a nice boil and let it simmer for 15- 20 minutes. The longer it sits the better it tastes. Add some lemon juice at the last minute to enhance the flavor. Since I am trying to cut down on grains, this is a perfect stew for me, because it doesn't really need any bread on side. The heartiness from the chickpeas makes the trick..:)
Serve it with a lemon wedge.