Garlic Kale, Chickpea, and Sun-Dried Tomato Sauté
Garlic Kale, Chickpea, and Sun-Dried Tomato Sauté
Ingredients
For the Sauté
- 2 tablespoons olive oil
- 1/2 yellow onion, small, diced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 1/2 cups vegetable broth
- 1 can chickpeas, 15-ounce, rinsed and drained
- 8 cups kale, packed, tough stems removed and chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes.
⏱️ 4 min
- 2
Add the minced garlic, red pepper flakes, and chopped sun-dried tomatoes to the skillet. Sauté for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 3
Pour in the vegetable broth and bring it to a gentle simmer. Add the rinsed and drained chickpeas to the skillet.
⏱️ 3 min
- 4
Gradually add the chopped kale to the skillet, stirring it into the broth. The kale will look like a lot at first, but it will wilt down significantly. You may need to add it in batches.
⏱️ 3 min
- 5
Once all the kale has been added and has wilted, cover the skillet and let the mixture simmer for 5 to 7 minutes, or until the kale is tender to your liking.
⏱️ 7 min
- 6
Remove the skillet from the heat. Stir in the fresh lemon juice, salt, and black pepper. Taste the sauté and adjust seasonings as needed.
⏱️ 2 min
- 7
Serve the garlic kale, chickpea, and sun-dried tomato sauté hot, either as a light main course or a flavorful side dish.
Kitchen Tools
Nutrition Facts (per serving)
Garlic Kale, Chickpea, and Sun-Dried Tomato Sauté
Ingredients
For the Sauté
- 2 tablespoons olive oil
- 1/2 yellow onion, small, diced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 1/2 cups vegetable broth
- 1 can chickpeas, 15-ounce, rinsed and drained
- 8 cups kale, packed, tough stems removed and chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes.
⏱️ 4 min - 2
Add the minced garlic, red pepper flakes, and chopped sun-dried tomatoes to the skillet. Sauté for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 3
Pour in the vegetable broth and bring it to a gentle simmer. Add the rinsed and drained chickpeas to the skillet.
⏱️ 3 min - 4
Gradually add the chopped kale to the skillet, stirring it into the broth. The kale will look like a lot at first, but it will wilt down significantly. You may need to add it in batches.
⏱️ 3 min - 5
Once all the kale has been added and has wilted, cover the skillet and let the mixture simmer for 5 to 7 minutes, or until the kale is tender to your liking.
⏱️ 7 min - 6
Remove the skillet from the heat. Stir in the fresh lemon juice, salt, and black pepper. Taste the sauté and adjust seasonings as needed.
⏱️ 2 min - 7
Serve the garlic kale, chickpea, and sun-dried tomato sauté hot, either as a light main course or a flavorful side dish.