Braised kale with garlic, chilli & chickpeas

 

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

Ingredients for Braised kale with garlic, chilli & chickpeas

 
 
 
 
 
 
 
 
 
 
 

Chillies Hot Long Red (min 200g)

$4.00 ea
$19.99
 

G Grinder Black Pepper 50g

$3.49 ea
 

Garlic (head)

$1.87 ea
$22.49
 

Kale (bunch)

$0.80 ea
 

Lemons (each)

$1.00 ea
$5.69
 

Lemons Imperfect Pick Value Range (Each = min 500g)

$1.50 ea
$2.99
 

Maldon - Sea Salt Flakes (240g)

$9.49 ea
 

Rosto - Extra Oomph Olive Oil (750mL)

$15.99 ea
 
 

Shallots French / Golden (each)

$0.80 ea
$11.29