Lemon Kale Chickpeas

Lemon Kale Chickpeas

Kale is all the rage these days.
My daughter has found ways to use it everywhere
from rich green smoothies to salads to casseroles….
 
For one of our Meatless Mondays I made this.
Would have preferred baby kale but the big-less-tender-version
was all I could find at our local market today.
I don’t have an actual recipe so quantities are variable
and this is super easy to throw together with one pan and a tiny galley…
 
Lemon Kale Chickpeas
2-3 tbsp olive oil
1 small onion chopped
2-3 cloves garlic minced
1 bunch kale (about 10-12 cups), stems removed and roughly chopped
a splash or two of white wine (plus a sip or two for the cook)
zest and juice from 1/2 lemon
15 oz can chick peas, drained
salt (sea of course) & pepper to taste
a few shavings of Parmesan
Sauté onion in olive oil until translucent.
Add garlic and continue cooking until fragrant being careful not to scorch
Add kale and lemon zest and simmer until kale is a bit wilted.
Deglaze with white wine.
Add about 1/2 cup water and cover cooking until kale is tender.
 
Galley Kat Note:
I quite often substitute baby spinach greens
as the above cooking time and addition of water becomes unnecessary.
Add chickpeas, lemon juice, salt & pepper to taste and your done…
Top with some fresh shaved Parmesan and some good crusty bread
and another glass of that white wine.
Yummy, quick and a very healthy complete meatless meal.
Galley Kat Note:
For added protein top with some grilled fish or chicken.
 
 
 

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