I can’t claim credit for coming up with this savory creation — this was purely my mother’s genius, all I did was stir. A delightfully rich and subtle flavor. The feta adds a lot, highly recommended if you eat dairy.
Kale and garbanzo pilaf
Chopped onion and garlic
Chopped red pepper (optional)
1 bunch kale leaves, stems and leaves separately chopped
Generous sprinkles cumin, rosemary or other Italian seasonings, and nutmeg
2-4 cups cooked garbanzos, rinsed
2 cups cooked couscous or rice
Sauté onion (and stems if using) in oil. Once they have begun to soften after a few minutes, add red pepper and garlic, and cook a few minutes more until tender. Throw in kale, sauté for a few minutes until wilted, then add a bit of water and cook a few minutes longer. Add garbanzos and seasonings, and allow to simmer until warm and melded. Turn off heat, mix in couscous and feta, if desired, and serve as a lovely one-dish meal. Also great alongside rice.