Braised kale with garlic, chilli & chickpeas



  • 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


  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



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

Ingredients for Braised kale with garlic, chilli & chickpeas

Chillies Hot Long Red (min 110g)

Product of Australia

$5.50 ea

Garlic (head)

$1.12 ea

Garlic Organic (head)

$1.48 ea

Kale (bunch)

Product of Australia

$0.80 ea

Lemons (each)

Product of VIC (Aust)

$1.00 ea

Lemons (min 1kg net)

Product of QLD (Aust)

$1.70 ea

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

Product of VIC (Aust)

$1.70 ea

Lemons Organic (each)

Product of QLD (Aust)

$1.33 ea

Shallots French / Golden (each)

Product of TAS (Aust)

$0.54 ea