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Sautéed Kale and Chickpeas

A vibrant and nutritious dish combining earthy kale with protein-rich chickpeas, perfect for weeknight dinners or quick lunches.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 lb baby kale or 1 bunch kale, lacinato or curly kale (stems removed)
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1/2 unit lemon, juice from half
  • 1 teaspoon sea salt
  • 1 15 oz can chickpeas, washed and rinsed

Instructions

Cooking

  • In a large skillet, heat the olive oil over medium heat.
  • Add the diced onions and a pinch of salt. Sauté for about 8 minutes, until the onions are wilted but not browned.
  • Next, add the kale and mix well with the onions. Cook just until the kale has wilted down, which should take about 3 minutes.
  • Incorporate the cooked chickpeas, mixing them thoroughly with the kale.
  • Once everything is combined, remove the skillet from heat, squeeze a little lemon juice over the kale mixture, and toss.
  • Taste and adjust seasoning if necessary.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat. Freezing portions is also an option.