As you may have noticed from a few Sweet Sunday posts, I have been creating delicious treats with aquafaba a lot lately. I’m still experimenting with ideas! And that means a lot of chickpeas. And besides hummus and adding them to salads I haven’t done much with them so far. Today, I’d like to share an alternative use, with winter greens!
Kale is one of our favorite leafy green. Lacinato Kale is unapologetically tough, has a bite to its taste, and is a perfect musical instrument for your toddler when wet 🙂 Just rub along its bumpy surface and you hear a surprisingly melodic squeak. Ilian loved it!
I mixed it with red kale here for a sweet balance among the kales, and a softer texture.
This dish is loaded with nutrients, and I feel we need this during the current flu season.
Stay healthy and happy Friday!
Braised Kale with Chickpeas
- 1 bunch lacinato kale
- 1 bunch red kale
- 1 15oz can chickpeas
- 1/2 sweet onion
- 2 shallots
- 1 inch piece of fresh ginger
- 1 tsp fenugreek seeds
- 2 tsp salt
- 2 TBsp canola oil, or other cooking oil
- [optional, if cooking for grown-ups only: 1/4 cup red wine]
- [optional if you eat dairy: finely grated Parmesan to sprinkle on top]
- Remove the tough stems from the kale, wash the leaves thoroughly, dry in salad spinner, and chop into small pieces.
- Drain and rinse the chickpeas, reserving the drained liquid (aquafaba) for vegan baking.
- Dice the sweet onion and shallots.
- Finely grate the ginger, preferably with a zester.
- Add oil to a large pan, heat over medium-high heat. When hot, add onion, shallots, ginger, and fenugreek seeds. Reduce heat to medium, stir frequently until onions start to become translucent.
- Reduce heat to medium-low. Add kale to pan in batches, waiting to add next batch until wilted. Cover in between batches. Add salt.
- Add chickpeas. Mix well. [Optional: If cooking for grown-ups, add the wine and cook until it has been absorbed into the dish.]
- Serve and enjoy! [With optional Parmesan on top.]