The weather has been surprisingly cool and rainy for NC this time of year. Our spring is usually very quick with temperatures soaring into the 80s by May. I'm not complaining, I love this weather, especially when the afternoon is filled with rain.
Have a bunch of kale (or any green) on your hands that you need to cook? Here's a quick and delicious recipe to whip up for a light lunch or a side with dinner. I love the mixture of garlic and ginger, it gives this dish a punch of flavor as well as health benefits from these amazing spices.
Feel good chickpeas & kale
1 tbsp coconut oil
1 tbsp cumin seeds
1 bunch of russian kale (or any kind), rinsed and cut into thin ribbons
4 garlic cloves, minced
1 tsp sea salt
1 inch knob of ginger, minced
1 tsp red pepper flakes
1.5 c chickpeas or 1 can, rinsed (or use any bean on hand)
Add the coconut oil to a saute pan over low-to-medium heat. When the oil has melted, add the cumin seeds, cook until fragrant. Toss in the kale, garlic, sea salt, ginger, and red pepper flakes. Cook for a few minutes, until fragrant and the kale starts to wilt. Mix in the chickpeas and cook until warm, just a few minutes longer.