EAT-BRAISED KALE & PAN FRIED CHICKPEAS
by Nikki Slick
Ingredients
- 1 tablespoon olive oil
- 1 thinly sliced onion
- 5 garlic cloves, thinly sliced
- 1 1/2 teaspoon smoked paprika
- 1/2 cup dry white wine
- 1/4 cup organic vegetable broth
- 1 (16-ounce) package fresh Kale
- 2 teaspoons Sherry cooking wine
Preparation
Heat olive oil in a large Dutch oven over medium heat. Add onion and garlic to pan; cover and cook for 8 minutes or until tender, stirring occasionally. Stir in smoked paprika, and cook for 1 minute. Add white wine, vegetable broth; bring to a boil. Add kale; cover and simmer for 20 minutes. Stir in sherry cooking wine when the greens are done. Top with pan-fried chickpeas.
PAN-FRIED CHICKPEAS
Ingredients
- 1 can (15 oz.) chickpeas (garbanzos)
- 3 tbsp olive oil for frying
- 1 teaspoon fine sea salt or kosher salt
- 1/8 teaspoon cayenne
Preparation
Drain and rinse chickpeas. Spread in a single layer on a clean kitchen towel or paper towels and pat dry. Heat oil on medium-high in a pan large enough for a single layer of peas then lower chickpeas carefully into oil because they will spatter. Cook until chickpeas are hot and crispy, about 3 minutes. Transfer chickpeas to several layers of paper towels and drain 1 minute. Toss chickpeas with salt and spice mixture.
Nikki Slick is a singer, songwriter and one half of the band Slick & Rose as well as an art enthusiast with an ultra hip blog called www.slickwithakiss.com
