Smoky Braised Kale With Tomato

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Onions

  Sweet, raw

  2 onion or 662g

• Garlic

  Raw

  8 cloves, minced or 24g

• Tomato paste

  Canned, without salt added

  ¼ cup or 66g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Chicken stock

  Soup, home-prepared

  3 cup or 720g

• Red wine vinegar

  1 tbsp or 15g

• Kale

  Scotch, raw

  13 oz or 369g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  28 oz or 794g

Directions

1. Place a large, heavy-bottomed, high-sided pot or Dutch oven over medium-high heat and add olive oil. When it shimmers, add onions and garlic and cook until they soften and begin to turn translucent, about 5 to 7 minutes.
2. Add tomato paste and smoked paprika, reduce heat to medium, and cook, stirring frequently, until the paste begins to caramelize, about 5 to 7 minutes. Season with salt and pepper, then add stock and vinegar, and allow to come to a boil.
3. Add half the kale, cover, and cook for a minute or two, until it wilts. Repeat with remaining kale. Stir to incorporate the onion mixture into the soft kale and simmer until tender, 20 to 30 minutes, partly covered. Season to taste with salt and pepper, drizzle with a little more vinegar, and serve.
4. Recipe by: Sam Sifton (source: https://cooking.nytimes.com/recipes/1019012-smoky-braised-kale-with-tomato?action=click&module=RecipeBox&pgType=recipebox-page®ion=recently-viewed&rank=0)