It’s National Kale Day! Wooohooo! I have below a super simple recipe to get you going for lunch or dinner that includes a wonderful burst of lemony zing and creamy texture of a Thai curry. This is definitely a winner in my book, so I hope you enjoy! Stay healthy, friends and enjoy your kale!
Braised Coconut Baby Kale & Chickpeas with Lemon
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced
1 dried hot red pepper or dash of red pepper flakes
15-ounce can low sodium chickpeas, drained
1 pound baby kale
14-ounce can no sugar added hemp or coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger
Heat a heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper. Cook for 3 minutes, stirring frequently.
Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.
Toss in the kale, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the kale has been stirred in, pour in the hemp or coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary.