This is from Heidi Swanson's Super Natural Every Day cookbook, except she makes it with dandelion greens. It's tasty that way too, but I love the texture of kale so much that I generally make it this way instead. (And when I say generally, I mean "probably twice a week.") It's divine with soup, over rice, over couscous, by itself....
2-3 bunches kale (any type), torn
1 can chickpeas, rinsed
Olive oil
Juice of 1-2 lemons
about 1 TB red pepper flakes
5-6 cloves garlic, chopped
salt
Heat the oil in a skillet. Add the garlic and red pepper flakes and cook until aromatic. (Don't let the garlic get crispy or dark.) Add chickpeas, cook until they start to darken. Add lemon juice and salt, Add kale. Eat when kale is cooked.
2-3 bunches kale (any type), torn
1 can chickpeas, rinsed
Olive oil
Juice of 1-2 lemons
about 1 TB red pepper flakes
5-6 cloves garlic, chopped
salt
Heat the oil in a skillet. Add the garlic and red pepper flakes and cook until aromatic. (Don't let the garlic get crispy or dark.) Add chickpeas, cook until they start to darken. Add lemon juice and salt, Add kale. Eat when kale is cooked.