Spicy Sautéed Kale and Chickpeas

Cook, Healthy Eating, Meat-Free Mains, Recipes, Sides

Spicy Sauteed Kale and Chickpeas

Covering the pan initially allows the kale to steam, infusing it with the scent of garlic and softening its rigid structure. This is a superhealthy anytime meal that’s composed of all pantry staples, besides the kale. It makes a terrific vegetarian main or side dish.

 

Spicy Sautéed Kale & Chickpeas

 

3 large cloves garlic, very thinly sliced

1/4 cup (2 fl. oz./60 ml) olive oil

1 lb. (500 g) lacinato kale, tough stems removed, leaves coarsely chopped

1 can (14 oz./440 g) chickpeas, rinsed and drained

Pinch of red pepper flakes

Kosher salt

 

Warm a large sauté pan or frying pan over medium-low heat. Add the garlic and oil and sauté, stirring often, until softened but not browned, about 7 minutes.

 

Put about half of the kale in the pan. Cover and let wilt for about 2 minutes, then uncover and add the rest of the kale. Using tongs, turn the kale to coat with the oil and garlic. Cover the pan and cook until the kale is tender, 15–20 minutes.

 

Uncover and stir in the chickpeas, pepper flakes, and 1 teaspoon salt. Raise the heat to medium and sauté until the chickpeas are heated through, about 5 minutes. Serve right away. Serves 4.

 

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