Braised Kale with Garbanzos and Smoked Paprika

Braised Kale with Garbanzos and Smoked Paprika

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  • Each serving
  • 150 cal
  • 6g fat (0.5g sat)
  • 0mg chol
  • 340mg sodium
  • 20g carb
  • 5g fiber
  • 5g sugars
  • 6g protein


  • 2 tablespoons olive oil, divided
  • 3/4 cup chopped onions
  • 1/2 to 1 teaspoon smoked paprika
  • Generous pinch of red pepper flakes
  • Salt and pepper, to taste
  • 8 cups packed lacinato kale, center ribs and stems removed, leaves coarsely chopped (from about 1 1/2 pounds kale)
  • 2 cups vegetable stock
  • 1 (15-ounce) can garbanzo beans, drained


Heat 1 tablespoon oil in a large, heavy Dutch oven or heavy-bottom pot over medium heat. Add onions and sauté until soft, about 5 minutes. Stir in 1/2 teaspoon paprika and red pepper flakes; sprinkle with salt. Add kale, stock and garbanzo beans. Cover and cook until kale is soft and beans are heated through.

Remove lid, turn heat to medium-high and cook until the sauce thickens and clings to the kale and beans. Season to taste with salt and pepper and more paprika, if desired.

Transfer to a serving bowl; drizzle with remaining 1 tablespoon oil and serve.

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