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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a Dutch oven over medium heat. | 2. Add garlic and cook, stirring, until fragrant, about 30 seconds. | 3. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. | 4. Add broth, coriander, cumin, garam masala and salt. | 5. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes. | 6. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes. | 7. Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking. | 8. Ingredient Note: Garam masala, a ground spice mixture traditionally including coriander, cumin, cinnamon, peppercorns, cardamom and cloves, is commonly used in Indian cooking. Find it in the specialty-spice section of large supermarkets. | 9. Carbohydrate Servings: 2. | 10. Exchanges: 1 starch, 1.5 vegetable, 1 very lean meat, 1 fat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
kale	1 - 1 1/2		chopped	0.0	0.0	0.0	0.0
chicken broth	1	cup	reduced sodium	-	-	-	-
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
garam masala	1/4	teaspoon		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
chickpea	1	can	rinsed	1133.4333	188.7556	61.3793	18.1109

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.