- Serves: 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 150 cal
- 6g fat (0.5g sat)
- 0mg chol
- 340mg sodium
- 20g carb
- 5g fiber
- 5g sugars
- 6g protein
Ingredients
- 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
Directions
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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