One of my favorite weeknight meals back in my omnivore days was kale and garbanzo tacos, made using bacon. I had to modify the recipe a bit to make it vegetarian, and, more importantly, to make it as yummy as the original, but I do believe I have done it.
A combination of smoked paprika and caramelized onions makes up for the absence of bacon… or, at least, to my meat-free palate, it does. If you eat meat, the bacon (and drippings) in the original recipe really does make it flavorful, but give the meatless version a try and see what you think.
Kale and Garbanzo Tacos
1 bunch kale or other cooking greens
1 (19 oz) can garbanzo beans, or equivalent dried and cooked, with 1/3 cup broth retained
1 Tbs olive oil
1 tsp crushed red pepper
1 garlic clove, minced
1 cup diced carrots
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp smoked paprika
1/4 tsp salt
4 (8-inch) flour tortillas
1/4 cup (1 oz) finely grated fresh Romano cheese
Cook the greens in a large pot of salted boiling water for 6 minutes or until tender. Drain, chop, and set aside. Drain the beans, reserving 1/3 cup liquid. If using canned beans, make sure to rinse thoroughly (using a colander is best).
Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Add the red pepper and garlic, and sauté briefly. Add the onion and saute until translucent. Add the beans, reserved bean liquid, carrots, spices, and salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until carrots are crisp-tender. Uncover and cook 3 minutes or until liquid almost evaporates. Stir in kale; cook 2 minutes.
Spoon mixture evenly onto tortillas and sprinkle with cheese.