Lemony Greens with Baked Feta and Garbanzo Beans

My daughter always tries to say she's a vegetarian.  Then I argue with her because I'm a disgusting gluttonous carnivore, but she insists.  Then I come home two days later and she's eating a pork chop and I'm like WAIT A MINUTE, I thought you were a vegetarian now, and she says ya, it didn't take.

Every time.

So this time around, when the vegetarian bug hit her, I was ready.  I got the idea making escarole soup (posted in October 2016) and when I got to step 3 I thought "what if I just stopped here and cooked it??"  But instead of escarole I used kale, and decided on some Indian/Mediterranean spices for some heat, because it's Fall.

It worked.  It was satisfying and delicious.  And with Thanksgiving coming up, it think it would make a really nice side dish with your turkey and sweet potatoes.  And cranberry sauce.  Ooooh...I hope she's a vegetarian again by next Thursday :)

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(WHAT YOU WILL NEED)

12-16 ounces Kale, chopped
1  19-ounce can garbanzo beans (chickpeas), drained and rinsed
1 teaspoon curry powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
4 whole garlic cloves, peeled
1  7-ounce block of Greek Feta cheese, sliced into large chunks
kosher salt/black pepper
approx. 1 cup chicken broth (maybe a little extra)
1/2 fresh lemon
rustic loaf of bread
large skillet with deep sides that can also go in the oven.

Preheat oven to 350 degrees.

Drizzle olive oil in skillet and heat over medium heat.  With your hand and the side of a large knife, smash 3 garlic cloves and place them in the oil--do not let them burn.  Saute
a little to get some color on them and to flavor the oil, add beans.  Coat all in oil, then add some salt, pepper, the curry powder, paprika, and cayenne pepper.  Mix all together to heat through and remove to a bowl, you don't want them to get mushy because they still have to cook in the oven.

Drizzle some more olive oil in the pan and add the Kale, a little at time, plus some of the chicken broth a little at a time.  While it steams and reduces over med-low heat, you can keep adding more until it's all incorporated.  Sometimes I need to add more broth, that's okay.  When all is mixed together, add the garbanzo beans back into the pan and place the chunks of feta cheese on top.

Place in the oven, uncovered, until the flavors come together and the cheese softens, approx. 15 minutes,

In the meantime, cut your bread into thick slices and grill it. 
(Note:  if you don't have a grill, you can toast it under the broiler after you take the Kale out of the oven)
When your bread is hot and toasty, cut a small slice off the remaining garlic clove and rub the exposed side over the slices of bread.  Your kitchen should now smell amazing!

Take the Kale out of the oven and gently mix, being careful not to break up the cheese too much.  Squeeze the juice of 1/2 fresh lemon over all, and sprinkle with salt and pepper to finish.

Take it to the table like this and let everyone serve themselves