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.




  • 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)


  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)

Calories 216, Fat 4g, Protein 15g, Carbohydrate 34g, Fiber 6g, Cholesterol 4mg, Iron 4mg, Sodium 595mg, Calcium 197mg