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No-Fail Garlicky Kale & Chickpeas
Greens are essential for every buddha bowl, and while I definitely advocate for raw vegetables, sometimes your buddha bowl calls for something warm. Enter: The garlicky, wilted kale of your dreams. I love my no-fail garlicky kale & chickpeas dish because it comes together SO quickly, and instantly adds a healthy boost to any bowl or dish you’re serving.
Pro tip: I usually make more than I think I need. This is a great side to any lunch, and sometimes I enjoy just as a snack if it’s in the fridge. It will keep in a tupperware for about 48hrs. I added chickpeas (aka garbanzo beans) because it zaps up the protein factor, and the red onions lend another health kick.
INGREDIENTS to serve 2
1/2 bag of kale, chard, or Tuscan greens (I use bags from Trader Joe’s because they’re SO easy). You can also use spinach, but you’ll cook for less time. You could do a combo of both.
1 tbsp minced garlic – To be totally honest, I usually use more, but that’s because I love the STRONG garlic taste. You can adjust to your preferences
1 red onion, thinly sliced
1 cup chickpeas/garbanzo beans (use the remainder to make hummus)
2 tbsp stock (feel free to substitute water)
1 pinch of red chili flakes
Optional: Squeeze of lemon, pinch of flaky salt (such as Maldon)
Freshly ground black pepper to taste (I add loads of it!)
If you have some fresh basil hanging around, you might want to throw in a few leaves for a more Mediterranean edge!
Combine stock, garlic and onion in your favorite sauté pan (I prefer 360 Cookware because it always sautes to perfection), over medium heat (keep the heat lower than you think so you don’t burn your garlic). Stir for 2 minutes to release the flavor. Add the chickpeas, and stir for a minute or so.
Add in your chili flakes and stir for another 30-seconds to 1 minute
Add your kale, turning with kitchen tongs to coat each leaf in the garlic-stock-chili mixture. Cover your sauté pan and let steam for 2 minutes.
Carefully remove lid and turn kale. Depending on the “heartiness” of your leaf, that may be enough time – You want the leaves to have turned a dark, juice green, but not to over cook or burn. Err on the side of “warm, but under cooked.”
Remove from heat, and add your citrus or salt/pepper if desired
Serve with any grain bowl. This is a major classic in my house – Feel free to experiment with flavors! Sometimes I add in champagne vinegar for some tart, or miso if I want more umami flavor! You really can’t go wrong!