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Kale, Chickpeas and Leeks Braised in Olive Oil - From John Kessler

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Here is a recipe I cooked for my family -- one that I know will go into rotation. As with most braised vegetables, I like to serve good, thick yogurt and pita that's a little hot and crisp from the oven. -- John Kessler

Hands on time: 10 minutes  Total time: 40 minutes  Serves: 4-6


    1/4 cup olive oil
    1 large leek, white and light green part only, quartered, chopped and rinsed
    2 garlic cloves, minced
    1 teaspoon salt
    1 heaping teaspoon smoked Spanish paprika
    1 bunch kale, stemmed, chopped and washed in a colander
    1 (15-ounce) can chickpeas, rinsed, or 1 1/2 cups cooked chickpeas
    2 heaping tablespoons chopped roasted red pepper (fresh or from a jar)


In a large, heavy-bottomed pot, such as a Dutch oven, over medium-high heat, add oil. When oil shimmers, add the leek, garlic, salt and paprika and stir until leek wilts, about 1 minute. Add kale, chickpeas and red pepper and stir to combine. Cover with a tight-fitting lid and cook over medium heat for 20 to 30 minutes, checking to make sure pan doesn't scorch. If needed, add a tablespoon of water to keep a very small amount of liquid in the pan. Once kale is tender, taste and adjust seasonings, if needed. Serve hot, at room temperature or cold after a night in the fridge.


Per serving (based on 4): 247 calories (percent of calories from fat, 54), 7 grams protein, 23 grams carbohydrates, 3 grams fiber, 15 grams fat (2 grams saturated), no cholesterol, 549 milligrams sodium.

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