Scale

3 tablespoons extra virgin olive oil

1 small onion, diced – about 1/2 cup diced

1 clove garlic, minced – about 1 tablespoon minced

5 cups chopped fresh kale

1 teaspoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon cumin

1/4 teaspoon red pepper flakes

1, 15 ounce can chickpeas, drained and rinsed

3/4 cup jarred marinara sauce

1/4 cup whole wheat panko breadcrumbs

1/4 cup pine nuts

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In a medium skillet, over medium heat, add olive oil and onions and saute until just translucent.

Add garlic and kale and stir until kale wilts down to half the original size.

Add all of the remaining ingredients in the order listed, stir, turn heat to low, cover, and allow to heat through for 5 minutes.