Sautéed Kale and Cranberries with Chickpeas Recipe
Photo: Line Klein/Getty Images
Serves 4
2 cups canned chickpeas, drained
1 large bunch curly kale
1 Tbsp. extra-virgin olive oil
1 clove garlic, finely chopped
1/4 cup dried cranberries or dried currants
1/4 tsp. kosher salt
Steamed brown rice, for serving
Prepare the kale: Remove the stems and tough center ribs from each leaf of kale. Tear the large leaves into smaller pieces. Wash and dry the leaves.
Heat a large sauté pan over medium heat. Add the oil and garlic and sauté for 30 seconds. Add chickpeas and cook for 5 minutes, or until the chickpeas begin to brown. Add the kale and sauté for 3 minutes more, or until the leaves turn deep green and wilt. Add a little water if the pan seems dry.
Add the cranberries and salt. Toss in the pan to combine. Serve warm, over brown rice.
Reprinted from The 52 New Foods Challenge by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Jennifer Tyler Lee.
Ingredients
Directions
Prepare the kale: Remove the stems and tough center ribs from each leaf of kale. Tear the large leaves into smaller pieces. Wash and dry the leaves.
Heat a large sauté pan over medium heat. Add the oil and garlic and sauté for 30 seconds. Add chickpeas and cook for 5 minutes, or until the chickpeas begin to brown. Add the kale and sauté for 3 minutes more, or until the leaves turn deep green and wilt. Add a little water if the pan seems dry.
Add the cranberries and salt. Toss in the pan to combine. Serve warm, over brown rice.
Reprinted from The 52 New Foods Challenge by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Jennifer Tyler Lee.
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