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.
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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