AMY’S KALE AND CHICKS

Published on: 11/16/2020
kale and chickpeas
kale and chickpeas

AMY’S KALE AND CHICKS

​Kale is that overachieving friend who is just good at e v e r y t h i n g. You know the type :). We discussed (Going Green, 9/6/20) how kale supports your body’s natural ability to produce digestive enzymes, as well as load you up with folate, calcium, antioxidants, vitamin K and polyphenols. It is clearly one of the most nutrient-dense foods on the planet🏅. Cook it up with some chickpeas for a plant-based protein, along with additional vitamins, minerals and fiber.
Prep Time 10 minutes
Cook Time 16 minutes
Course Main Course, Side Dish
Servings 4

Equipment

  • cast iron skillet

Ingredients
  

  • 1 pound kale washed, stems removed, chopped into bite-size pieces ~608 mg calcium
  • 2 Tablespoons olive oil
  • 3 cloves garlic sliced thin
  • 1 cup chopped onion
  • 1/4 cup tomato paste
  • 1 teaspoon coriander
  • 1 15-ounce can no-salt-added chickpeas rinsed and drained ~ 157 mg calcium
  • Freshly ground black pepper and salt to taste

Instructions
 

  • Place cast iron skillet over medium-high heat. Add olive oil, garlic and onion. Sauté until browned, about 5–7 minutes. Stir in tomato paste, coriander and kale.
  • As kale begins to wilt, about 4–5 minutes, stir in chickpeas. Reduce heat to low and simmer about 3–4 minutes.
  • Remove from heat. Add black pepper and salt to taste.
  • Place in serving dish. Makes 4 side-dish servings or 2 lunch/dinner servings. Approximately 765 mg of calcium.

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