Confession: I’ve thrown away a lot of spoiled greens in my adult life.
This recipe was a happy accident. It was born from a need to eat a bunch of kale before it went bad. I bought it with the best intentions. Put it in the fridge. Forgot about it. Oops. Anyway, I hurriedly threw a bunch of randomish stuff in a pan with my neglected kale and this happened. Now I eat it pretty regularly. 🙂
2 tablespoons cooking oil
1/2 cup chopped onions
3 mini sweet peppers
4-5 button mushrooms, sliced
1 can chickpeas, drained and rinsed
1 teaspoon minced garlic
4 cups raw kale, washed, stems removed, roughly chopped
1 can stewed tomatoes in their broth
1 tablespoon non-pareil capers
2 teaspoons of your favorite Italian seasoning (Rosa Maria by Dean Jacobs is my JAM.)
Salt and black pepper to taste
- Add the oil to a large pan over medium to medium high heat.
- When the oil is hot, add the onions and cook until translucent.
- Add the peppers, cook until they start to soften.
- Add the mushroom slices and continue cooking until the mushrooms, peppers and onions are lightly browned.
- Add the chickpeas and garlic, cook 2 minutes.
- Add the kale and cook until it starts to wilt (you won’t have much room in the pan until it does.)
- Add the stewed tomatoes, capers and Italian seasoning, stir to combine.
- Cover, reduce heat to medium low and simmer 10-15 minutes or until the kale is broken down to your liking.
- Salt and pepper to taste.
Serve. Eat. You’re so healthy.
If I’m feeling carby I’ll eat this over some quinoa or brown rice, but it’s good by itself or as a side with some grilled chicken breast or broiled salmon.
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