Another Monday, another recipe. This one inspired and coached through by my lovely bestie Emily (Spanky) at Cheaper Than Wisdom for her Lemon-Feta Chard. I was so excited when I read her blog post because I am painfully picky and it’s really hard to get dark leafy greens regularly into my diet. This does the trick! When I went shopping there was no Chard, so I made do with Kale. And it worked.
Lemon-Parmesan Kale with Chickpeas
2 tablespoons olive oil or coconut oil
half a red onion, diced
2 clove garlic, minced and let sit for 5 minutes before cooking
1-2 bunch of kale, 3-5 handfuls, leaves chopped into large pieces and stems removed
1/4 cup white wine
juice of 1 wedge of fresh lemon
1 can chickpeas
1/4 cup total of parmesan
Lemon pepper to taste
A smidge of salt
1) heat oil to medium-low, add onion and cook till translucent, then add garlic – careful not to burn!!
2) add wine and kale, stir to coat, cook down till pretty wilty and bright
3) add chickpeas, lemon, salt/pepper, and Parm, heat through. Emily called for a feta topper, so you can do that too
4) eat this hot for dinner then take the leftovers cold for lunch!
Get on the healthy train, foodies 🙂