Braised kale and chick peas


15 minutes

30 minutes

Servings: 4 - 6

A delicious and easy way with a winter favourite that is tasty, easy and packed full of goodness – use green, black or red kale or a mix of kales

1/2 bunch of kale [about 5 – 6 stems] – cut out the mid rib/ stem and roughly chop leaves
1 small brown onion, chopped
2 cloves of garlic, chopped
1 small red chilli, de seeded and chopped
1 carrot, diced
2 stalks celery, diced
2 cups dried chick peas soaked overnight and cooked
[or 1 can chick peas drained and rinsed]
1/2 cup dry white wine
1 cup water or stock [vegetable or chicken]
olive oil, salt, pepper
*Tomatoes [1 punnet cherry tomatoes or 1 can diced tomatoes optional]

SauteĆ© the onion, carrot and celery in a little olive oil until onions are translucent, add garlic and cook on medium heat add the kale stir through and cook until kale starts wilting – add the wine, cook for a few minutes and then add the chilli and water or stock and the chick peas. Cook for 5- 10 minutes and season to taste and add a splash of olive oil before serving.
*Note: for a richer tasting dish add a can of diced tomatoes, or a punnet of halved cherry tomatoes along with the kale during cooking