Kale & Chickpeas (Organette)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 bunches chard, kale, collard, or other winter greens, about 1 ½ pounds total3 Tbsp. olive oil2 large cloves garlic, minced½ medium yellow or red onion, minced1 can (15 ½ ounces) chickpeas, drained and rinsedSalt1 ½ tsp freshly squeezed lemon juice
Trim the central ribs from the greens, and discard them. You should wind up with about 1 pound of leaves, or a bit less. Wash them well in a pan of water, and drain them well in a colander. Some water will cling to the leaves, and don’t worry—you want it to. Stack the leaves a few at a time, and slice them crosswise into ¼-inch-wide ribbons. Set them aside.
In a 12-inch skillet, warm the olive oil over medium heat. Add the garlic and onion, and sauté until the onion is soft and edging toward translucent, about 5-10 minutes. Add the chickpeas, and stir to mix. Add the greens, season well with salt, and stir and fold gently to blend. The leaves are bulky, so you may need to add them in batches, letting them cook down slightly before adding more. Cook, stirring occasionally, until the leaves have wilted enough that you can cover the skillet. Cover, lower the heat—you want to keep the contents of the pan cooking gently and slowly, with no aggressive sizzling or burning—and cook until the greens are tender, about 15 minutes. Remove the pan from the heat, and stir in the lemon juice.
Serve warm or at room temperature, but not hot. Taste and adjust the seasoning just before plating.
Yield: 3 main-dish servings
Number of Servings: 3
Recipe submitted by SparkPeople user M_MORRIS165.
In a 12-inch skillet, warm the olive oil over medium heat. Add the garlic and onion, and sauté until the onion is soft and edging toward translucent, about 5-10 minutes. Add the chickpeas, and stir to mix. Add the greens, season well with salt, and stir and fold gently to blend. The leaves are bulky, so you may need to add them in batches, letting them cook down slightly before adding more. Cook, stirring occasionally, until the leaves have wilted enough that you can cover the skillet. Cover, lower the heat—you want to keep the contents of the pan cooking gently and slowly, with no aggressive sizzling or burning—and cook until the greens are tender, about 15 minutes. Remove the pan from the heat, and stir in the lemon juice.
Serve warm or at room temperature, but not hot. Taste and adjust the seasoning just before plating.
Yield: 3 main-dish servings
Number of Servings: 3
Recipe submitted by SparkPeople user M_MORRIS165.
Nutritional Info Amount Per Serving
- Calories: 384.4
- Total Fat: 16.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,296.8 mg
- Total Carbs: 52.1 g
- Dietary Fiber: 13.5 g
- Protein: 11.7 g
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