Tuscan Kale and Chickpea Sauté

This Tuscan kale and chickpea sauté is a simple and flavorful dish that's perfect for a quick and easy weeknight meal. The kale is sautéed until tender, and the chickpeas add a boost of protein and fiber. The whole dish is seasoned with a simple combination of lemon juice, olive oil, garlic, Italian seasoning, salt, and pepper.

This recipe is inspired by the classic Italian dish of sautéed kale, or "cavolo nero". Cavolo nero is a type of Tuscan kale that is known for its dark green leaves and earthy flavor. It is a popular ingredient in many Italian dishes, and it can be used in a variety of ways. In this recipe, the kale is sautéed with chickpeas, garlic, and lemon juice to create a flavorful and nutritious dish that is perfect for a quick and easy weeknight meal.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 bunch kale, stemmed and chopped
• 1 (15 ounce) can chickpeas, rinsed and drained
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lemon, juiced
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Cook garlic in hot oil until softened but not brown.
3. Add kale to the skillet and cook until softened.
4. Stir in chickpeas and cook for 2-3 minutes.
5. Season with lemon juice, Italian seasoning, salt, and pepper.
6. Cook until heated through.

Why It Works

• The kale is sautéed until tender, but not mushy, so that it retains its texture and flavor.
• The chickpeas add a boost of protein and fiber to the dish.
• The lemon juice, olive oil, garlic, Italian seasoning, salt, and pepper add flavor and depth to the dish.