BRAISED KALE WITH CHICKPEAS AND QUINOA

BRAISED KALE WITH CHICKPEAS AND QUINOA

Nutrition Facts

Serving Size
1/2 CUP
Amount Per Serving
Calories 131
% Daily Value
Total Fat 3.1g
5%
Saturated Fat 0.7g
4%
Cholesterol 3mg
1%
Sodium 308mg
13%
Total Carbohydrate 21.7g
7%
Dietary Fiber 4.2g
17%
Protein 5.8g
12%
Vitamin A 66%
Vitamin C 72%
Calcium 9%
Iron 9%
Total Time

30 min.

Serving & Size

1/2 CUP

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This savory Mediterranean-inspired dish is made with kale, chickpeas and quinoa sautéed with Campbell’s® Healthy Request®  Condensed Tomato Soup and garnished with feta cheese.

Recipe Yields:

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Ingredients Weight Measure
Campbell's® Healthy Request® Condensed Tomato Soup
40 oz.
9 1/4  cups
Swanson® Certified Organic Vegetable Broth
30 oz.
3 5/8  cups
olive oil tsp.
onion 7.75 oz. ea.
garlic 1 oz. ea.
ginger root tbsp.
sun-dried tomatoes 6 oz. 1 1/2  cups
chickpeas (garbanzo beans) 30 oz. 5 1/2  cups
kale 2 lb. 57  cups
quinoa 13 oz. cups
kosher salt pinches
black pepper pinches
fresh parsley 0 1/4  cups
feta cheese 4 oz. 0 3/4  cups
Instructions
1. Heat oil in a large rondeau over medium heat. Add onion, garlic, and ginger. Cook until soft, stirring constantly.

2. Mix in sun-dried tomatoes, Campbell's® Healthy Request® Condensed Tomato Soup and Swanson® Certified Organic Vegetable Broth.

3. Once mixture is bubbling, add chickpeas. Cook for 10 minutes.

4. Add kale to mixture, in bunches, while stirring continuously.

5. When kale shrinks down and softens, add quinoa. Cook for 2-5 minutes, until heated through. Mixture should be loose.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
 
6. Season with salt and pepper. Top with parsley and feta.

To Serve: Using a 4 oz. spoodle or a #8 scoop, portion 1/2 cup onto plate. Serve immediately.

Recipe Tip

  1. Try making this recipe with Lacinato kale, also known as Tuscan kale and black kale.
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