It’s March and we are slowly working our way off the winter soups. If you’re looking for a nutrient rich dish, sautéed kale and chickpeas could be your something new. Kale is super rich in vitamin A, K, and C. 26% of the daily value (DV) of manganese. This is very helpful for women as manganese is essential for bone health in addition to the well-known vitamin D and magnesium. Chickpeas are rich in protein, folate, fiber, and iron just to name a few. They are good for those with diabetes (help prevent blood surges), heart disease (interfere with the body’s absorption of cholesterol) and obesity (make you feel full). Try it this month and let me know what you think!
Ingredients
2 tablespoons of garlic
1/3 cup of olive oil
1-2 tablespoons of lemon juice
1 cups of kale (more if you desire)
1 can of chickpeas (garbanzo beans)
Salt, black pepper, and red pepper to taste
- Heat the olive oil in saucepan or skillet. Add the garlic and cook until it starts turning brown.
- Stir in the lemon juice.
- Slowly add some kale, about 1 cup. Mix it up and let it wilt down a little and add the remaining kale. Cook the kale for about 10-15 or until it softens.
- Add the chickpeas and seasonings. Cook for approximately 5 more minutes.
- Serve!