Sauteed Kale and Chickpeas
Trying to diet when the weather is getting colder is like trying not to peak at my Christmas presents...almost impossible, because what goes best with cold weather than comfort food. This year, however, I am determined to keep my diet somewhat healthy while also making hearty tasty dishes with seasonal ingredients. Today I decided to make a fresh and filling lunch with leftover kale and some pantry staples.
Ingredients:
- Fresh kale (mine was purchased at the Peachtree Road Farmers Market)
- One can of Chickpeas
- 5 cloves of garclic (I LOVE garlic, if you don't share my views don't use as much)
- a handful of pine nuts
- a splash of wine (personally, I like red wine for this, but again, it's up to you)
- Parmesan cheese to taste (I grate mine myself)
- Basil and other herbs and spices to your taste.
When cooking the first thing I like to do is prep all my ingredients, so we will go through all of those steps first.
Prep:
1. Trim the leafy parts of the kale off of the hard stem. You can do this by hand just tear off the large parts of the stem that you don't want to eat.
2. Wash the kale. Kale can get really dirty so put it in a bowl and let the water run over it. Then, and this is important, you want to toss the leaves around making sure all the dirt that could be on the leaves fall to the bottom of the bowl. When the kale is all clean, pick up the leaves out of the water and place either in salad spinner or on some paper towels to dry (I use paper towels).
Note: I left the kale a little damp before sauteing to help it from getting to starchy while cooking
3. Mince however much garlic you want to use (I use a little salt on the cutting board to prevent sticking)
4. Rinse chickpeas and put them aside for later in the cooking process.
Fire It:
1. Heat large flat saute pan (or in my case a giant wok) on the oven on low-medium heat for about a minute before adding the olive oil.
2. Heat the olive oil for about another minute on low-medium heat(don't let it start steaming or you will lose some of the positive health properties of the olive oil) then put the garlic, basil and pine nuts in the pan. Stir the ingredients for a couple minutes, then take the basil leaves out (you don't want the basil taste to overpower the hearty kale).
Note: Keep the burner on low-medium to medium heat so you don't burn the garlic
3. Introduce the kale into the olive oil mixture, season (with salt, pepper...whatever), and stir- making sure you coat the kale with the olive oil. Saute your ingredients stirring occasionally on medium heat.
4. After about 5 or so minutes when the kale has wilted and transformed to a nice dark green color, hit the pan with a little red wine, raise the heat, put the top on the pan and let steam for a couple minutes.
5. Since the chickpeas are from a can they are already cooked, so just toss them in the pan to heat them up until they turn a nice golden brown and you've got it made.
6. Put everything in a salad bowl (makes the chickpeas easier to put on the fork) and top with some fresh grated Parmesan cheese and voila!
Note: I mixed some lemon juice with the meal when stirring the chickpeas in- lifts the flavor up a little bit and picks up some of the lightness of the basil from the beginning of the recipe.
This delish, quick, one pan meal was adated from this recipe.
FOLLOW ME!...I promise it will be worth it
Prep:
1. Trim the leafy parts of the kale off of the hard stem. You can do this by hand just tear off the large parts of the stem that you don't want to eat.
2. Wash the kale. Kale can get really dirty so put it in a bowl and let the water run over it. Then, and this is important, you want to toss the leaves around making sure all the dirt that could be on the leaves fall to the bottom of the bowl. When the kale is all clean, pick up the leaves out of the water and place either in salad spinner or on some paper towels to dry (I use paper towels).
Note: I left the kale a little damp before sauteing to help it from getting to starchy while cooking
3. Mince however much garlic you want to use (I use a little salt on the cutting board to prevent sticking)
4. Rinse chickpeas and put them aside for later in the cooking process.
Fire It:
1. Heat large flat saute pan (or in my case a giant wok) on the oven on low-medium heat for about a minute before adding the olive oil.
2. Heat the olive oil for about another minute on low-medium heat(don't let it start steaming or you will lose some of the positive health properties of the olive oil) then put the garlic, basil and pine nuts in the pan. Stir the ingredients for a couple minutes, then take the basil leaves out (you don't want the basil taste to overpower the hearty kale).
Note: Keep the burner on low-medium to medium heat so you don't burn the garlic
3. Introduce the kale into the olive oil mixture, season (with salt, pepper...whatever), and stir- making sure you coat the kale with the olive oil. Saute your ingredients stirring occasionally on medium heat.
4. After about 5 or so minutes when the kale has wilted and transformed to a nice dark green color, hit the pan with a little red wine, raise the heat, put the top on the pan and let steam for a couple minutes.
5. Since the chickpeas are from a can they are already cooked, so just toss them in the pan to heat them up until they turn a nice golden brown and you've got it made.
6. Put everything in a salad bowl (makes the chickpeas easier to put on the fork) and top with some fresh grated Parmesan cheese and voila!
Note: I mixed some lemon juice with the meal when stirring the chickpeas in- lifts the flavor up a little bit and picks up some of the lightness of the basil from the beginning of the recipe.
This delish, quick, one pan meal was adated from this recipe.
FOLLOW ME!...I promise it will be worth it
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