Vegan Portuguese Migas with Kale

Ingredients

• 4 tablespoons Olive oil
• 4 cloves Garlic
• 8 ounces Kale
• 8 slices Gluten-free bread
• 1 cup Vegetable broth
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Heat the 4 tablespoons of olive oil in a large skillet (at least 12-inch / 30 cm diameter) over medium heat (approximately 300-325°F / 150-165°C). Add the 4 cloves of garlic, minced, and cook for 1 to 2 minutes, stirring occasionally, until the garlic is fragrant and lightly golden, being careful not to burn it.
2. 2Add the 8 ounces of kale, tough stems removed and roughly chopped, to the skillet. Cook for 4 to 6 minutes, stirring occasionally, until the kale has wilted significantly and become tender.
3. 3Add the 8 slices of gluten-free bread, torn or cut into 1-inch (2.5 cm) pieces, and the 1 cup of vegetable broth to the skillet. Cook for 3 to 5 minutes, stirring constantly, until the gluten-free bread has softened and absorbed most of the broth, becoming tender and mushy.
4. 4Stir in the 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until well combined.
5. 5Continue to cook for another 4 to 6 minutes, stirring occasionally, until the migas is thoroughly heated through and slightly crispy in places. Serve immediately while hot.

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