Beans and Greens

Bursting with nutrients, kale makes a tasty addition to soups, casseroles or even simply sautéed as a side dish. This recipe brings kale together with ingredients you probably already have on hand — bacon, canned chickpeas, onion, carrot, Greek yogurt — for a dish full of smoky, earthy flavor.

Delicious on it’s own with torn baguette bread to soak up all the tasty juices, or serve as a side to any protein in smaller portions.

Ingredients:

• 2  center-cut bacon slices
• 1 cup chopped carrot
• 1/2 cup chopped onion
• 2  garlic cloves, minced
• 1 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper
• 2 1/2 cups fat-free, lower-sodium chicken broth
• 1 cup water
• 2  (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
• 4 cups chopped fresh kale
• 1/2 cup plain 2% reduced-fat Greek yogurt
• 4  lemon wedges (optional)

Preparation:

1. Cook bacon in a Dutch oven over medium heat until crisp.
2. Remove bacon from pan and crumble when cool.
3. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally.
4. Add garlic, and cook for 1 minute, stirring constantly.
5. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly.
6. Stir in chicken broth, 1 cup water and beans; bring to a boil.
7. Reduce heat, and simmer for 20 minutes, stirring occasionally.
8. Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally.
9. Ladle into bowl, and top each serving with 2 tablespoons yogurt. Sprinkle with crumbled bacon.

Nutritional Information

Makes 4 Servings (Amount per serving)