Kale, Chickpeas and Leeks Braised in Olive Oil

By t1bishop

Ingredients

• 1/4 cup olive oil
• 1 large leek, white and light green part only, quartered, chopped and rinsed
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 heaping teaspoon smoked Spanish paprika
• 1 bunch kale, stemmed, chopped and washed in a colander
• 1 (I5-ounce) can chickpeas, rinsed, or 1/2 cups cooked chickpeas
• 2 heaping tablespoons chopped roasted red
• pepper (fresh or from a jar)

Preparation

Step 1

In a large, heavy-bottomed pot. such as a Dutch oven, over medium-high heat. add oil. When oil shimmers, add the leek, garlic, salt and paprika and stir until leek wilts, about 1 minute.
Add kale, chickpeas and red pepper and stir to combine. Cover with a tight-fitting lid and cook over medium heat for 20 to 30 minutes, checking to make sure pan doesn't scorch. If needed,
add a tablespoon of water to keep a very small amount of liquid in the pan. Once kale is tender, taste and adjust seasonings, if needed. Serve hot, at room temperature or cold after a night in
the fridge.