3 large cloves of garlic, thinly sliced
1 lb of dinosaur kale, ribs removed and coarsely chopped
1 can of chickpeas, drained and rinsed
Kosher salt to taste
In a large frying pan, warm the garlic in the Chili oil over medium-low heat until the garlic is softened but not browned, about 5 minutes. Put ½ of the prepared kale in the pan. Cover and let wilt for 2 minutes. Then uncover and add the remainder of the kale. Using tongs, turn the kale to coat with the oil and garlic. Cover and cook until kale is tender, about 15 minutes. Then add the chickpeas and the Under the Tuscan Sun spice blend. Raise the heat to medium, stir and cook until chickpeas have been heated, about 5 minutes. Serve immediately.
From the kitchen of Kim Weiss - owner of Spirits & Spice
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