Type of dish: Side Dish

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 paprika
1 bunch kale, washed, stemmed, and chopped
1 (15-ounce) can chickpeas, rinsed
2 heaping Tablespoons chopped roasted red pepper

Add olive oil to a large, heavy-bottomed pot over medium-high heat. 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 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.

Recipe courtesy of Gazy Brothers Farm