Indian-Spiced Kale & Chickpeas
An aromatic blend of spices makes this dish a winner. Serve with steamed brown basmati rice for a substantial vegetarian meal.
Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
Ingredient Note: Garam masala, a ground spice mixture traditionally including coriander, cumin, cinnamon, peppercorns, cardamom and cloves, is commonly used in Indian cooking. Find it in the specialty-spice section of large supermarkets.
1 starch, 1.5 vegetable, 1 lean meat, 1 fat