The weather has been surprisingly cool and rainy for NC this time of year. Our spring is usually very quick with temperatures soaring into the 80s by May. I'm not complaining, I love this weather, especially when the afternoon is filled with rain.
Have a bunch of kale (or any green) on your hands that you need to cook? Here's a quick and delicious recipe to whip up for a light lunch or a side with dinner. I love the mixture of garlic and ginger, it gives this dish a punch of flavor as well as health benefits from these amazing spices.Feel good chickpeas & kale
1 tbsp coconut oil
1 tbsp cumin seeds
1 bunch of russian kale (or any kind), rinsed and cut into thin ribbons
4 garlic cloves, minced
1 tsp sea salt
1 inch knob of ginger, minced
1 tsp red pepper flakes
1.5 c chickpeas or 1 can, rinsed (or use any bean on hand)
Add the coconut oil to a saute pan over low-to-medium heat. When the oil has melted, add the cumin seeds, cook until fragrant. Toss in the kale, garlic, sea salt, ginger, and red pepper flakes. Cook for a few minutes, until fragrant and the kale starts to wilt. Mix in the chickpeas and cook until warm, just a few minutes longer.
4 comments:
Ohhh! Thanks Adrienne! I was stewing over what to make for our volunteers to eat at the chicken coop tour this weekend. I was wondering what to do with the rest of our kale and know we already have the other ingredients. Thanks for the suggestion.
Yay! Good luck this weekend, David.
What timing--I just wrote a post about chickpeas and escarole! This sounds great and I'm especially keen to start cooking with coconut oil now.
This looks delicious. I received a CSA box a while back brimming with kale, and this recipe would've come in quite handy :-)
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