So, why not kale?

The good: 

Kale is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Folate, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese. Kale also has a low glycemic load and is considered a strong anti-inflammatory.

Read More http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2462/2#ixzz2ZKLiXydW

Kale and Garbanzo Beans

Ingredients

2 center-cut bacon slices

1 cup chopped carrot

1/2 cup chopped onion

2 garlic cloves, minced

1 teaspoon paprika

1/4 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon crushed red pepper

2 1/2 cups fat-free, lower-sodium chicken broth

1 cup water

2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained

4 cups chopped fresh kale

1/2 cup plain 2% reduced-fat Greek yogurt

4 lemon wedges (optional)

Preparation

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
2. Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired.