Kale With Chickpeas In Peanut Sauce Recipes

Steps:

• Melt peanut butter in microwave. Mix in tomatoes and chickpeas and set aside.
• Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
• Coat large sauté pan or pot (5 qt or more) with oil. Add onions and mushrooms and cook over medium heat, adding small amounts of water if needed to prevent sticking. Continue cooking until onions are soft.
• Add kale with small amount of water and cook until wilted. You many need to add kale in batches if it won't all fit. Add small amounts of water as needed to prevent sticking. Cook to desired doneness.
• Add peanut mixture to kale and heat through, mixing thoroughly.

Steps:

• Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
• Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

Steps:

• Combine peanut butter, soy sauce, 3 tablespoons lime juice, brown sugar, sesame oil, and garlic in a saucepan over medium-low heat. Cook and stir until just combined, 3 to 4 minutes, adding up to 1 tablespoon lime juice if sauce is too thick.
• Heat a wok over medium-high heat. Add wet kate and stir-fry until wilted, 2 to 3 minutes.
• Combine peanut sauce and kale and serve.

Steps:

• Begin heating a saucepan full of water for the kale. Put the couscous in a bowl, add salt to taste, and if desired, 1 tablespoon of the olive oil. Stir or rub between your fingers to distribute the oil (with the oil the couscous is a little fluffier, but you can omit this step). Cover with ½ inch of warm water or stock, if you have some. Let sit while you prepare the tomato sauce. Stir every once in a while to fluff.
• Heat the remaining tablespoon of oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, and salt and bring to a simmer. Cook, stirring often, until thick and fragrant, about 15 minutes. Remove from the heat, taste and adjust seasoning.
• By now the water in the pot will be boiling. Add salt to taste and the kale. Blanch for 3 to 4 minutes, until tender but still bright. Using a skimmer, transfer to a bowl of cold water. Drain and squeeze out excess water. Chop medium-fine and stir into the tomato sauce, along with the chickpeas and cilantro. Keep warm.
• Cover the couscous bowl with plastic wrap, pierce in a few places and microwave for 2 minutes at full power. Remove from the microwave carefully, as the bowl will be hot. Carefully remove the plastic and fluff. Cover again and return to the microwave for 1 minute. Serve the couscous topped with the tomato and kale sauce.