Sort of. I took a Morrocan Spice Oil recipe from Vegetarian Times, mimicked Alton Brown's method of stir-frying kale, and added my own twist to make a delicious and healthy Morrocan-inspired feast. It is seriously the best meal I've made in a long time.
Morrocan Style Beans 'n' Greens
2 cups dry chickpeas
1 Tbsp tumeric
1 Tbsp cumin seeds or dried cumin
2 tsp dried red pepper flakes
1 Tbps salt
1 Tbps pepper
2 pounds curly-leaf kale
Morrocan Spice Oil
3 cloves minced garlic
More red pepper flakes
zest and juice from one lemon
Rinse and cover chickpeas with 2 inches of water and soak overnight. Drain and recover with fresh water. Add tumeric, cumin, red pepper flakes, salt and pepper and bring to a boil. Reduce heat to low and simmer until chickpeas are soft. Drain, drizzle with Morrocan Spice Oil, and lightly mash with a potato masher.
Remove stems, chop, and rinse kale. Heat 1 Tbsp Morrocan Spice Oil in largest heavy pan you own (a larger broiler pan over two burners is best, but use what you have). Add garlic, lemon zest, and red pepper flakes to taste and stir. Add kale and stir fry for about 5 minutes until tender moving constantly and evenly distributing garlic and spices through greens.
Serve chickpeas on a bed of stir-fried kale and eat. Toasted pita bread would be a nice side with this.