Ingredients:

• 1 bunch of kale, stems stripped and roughly chopped
• Half a can of organic chickpeas, rinsed
• 1 long red chilli, finely sliced
• 4 golden shallots, finely sliced
• 4 cloves of garlic, finely sliced
• Juice of half a lemon
• Extra virgin olive oil
• Sea salt and freshly ground black pepper

method:

1. Caramelise shallots, garlic, chilli and a pinch of salt and pepper in a pan over medium heat with a generous amount of olive oil.
2. Add kale and half a cup of water. Allow to braise for 5 minutes.
3. When all the water has evaporated and the kale is tender, add chickpeas, lemon juice and taste for seasoning.
4. After plating, drizzle with a little more olive oil

Enjoy

Recipe thanks to Alex Kearns, Executive Chef, Glebe Point Diner