Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

1 tablespoon Olive Oil
6 cloves Garlic ; pressed
1 tablespoon Lemon Zest
1/4 teaspoon Red Pepper Flakes ; or 1/2 tsp.
1/2 teaspoon Fennel Seeds ; coarsely crushed
1 can Tomato Puree ; 14 oz.
1 bunch Tuscan Kale (app. 13 cups) ; stems/ribs removed; coarsely chopped
1 can Chickpeas ; 15.5 oz.; or other beans
1/2 cup Pecorino Romano ; grated

Servings

INSTRUCTIONS

Heat oil in a large Dutch oven on medium. Add garlic and zest and cook, stirring, 1 minute. Add red pepper and fennel and cook, stirring, 2 more minutes.

Add tomato puree, 4 cups of water, and 1 tsp salt. Cover and bring to a boil; add kale and simmer 4 minutes.

Add chickpeas and simmer until heated through, about 2 minutes more. Serve with Pecorino Romano and lemon wedges if desired.

NOTES

Alert editor

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (350g)
Recipe Makes: 4 Servings

Calories: 335
Calories from Fat: 92 (27%)

Amt Per Serving		% DV

	Total Fat 10.2g	14 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1g
Cholesterol 29.5mg		9 %
Sodium 717.2mg		25 %
Potassium 1146.1mg		30 %
Total Carbohydrate 46.4g		14 %
	Dietary Fiber 9g	36 %
	Sugars, other 37.4g
Protein 18.2g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 335

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe