The first time my sister made this delicious dish, she was trying to use up a big bag of kale she had needed for another recipe. She googled recipes with kale and added a little of this, a little of that, and… voila! This killer recipe was born!
The first step is to cook the kale. First, boil water, then add the kale one handful at a time. (It will cook down right away.)
While the kale cooks for 5 or 10 minutes, chop up all your other veggies! The onions, celery, and carrots get cooked with garlic in olive oil.
Look! They’re cooking together!
Then drain the kale and add it to the skillet with the other vegetables.
Peek-a-boo! I see you! (I’ve worked too long with toddlers – haha!)
The last step is to add the canned garbanzo beans and just cook them until they are heated through. If the moisture evaporates, just add a little chicken broth.
This dish goes great with so many things, or if you make enough, it could be the main dish for a vegetarian! (Just no chicken broth if you want to keep it vegetarian.)
10 oz. fresh kale
1 T. olive oil
1 clove garlic, minced
1 large onion
2 medium carrots, peeled and chopped
2 stalks of celery, chopped
1 (15-oz.) can of garbanzo beans
¼ cup chicken broth, optional
- Cover kale with water and boil 5-10 minutes; drain.
- Saute onions, carrots, and celery with olive oil and garlic; add kale.
- Add garbanzo beans and heat through. If desired, add chicken broth when moisture has evaporated.