KALE AND CHICKPEAS

This is a quick nutrient dense dish. This and some leftover Cornbread would be all Tal and I would need for an evening meal, with some fruit before going to bed or a small cup of fresh kefir or yogurt. I just realized that I tend to think in terms of cooking for two now, rather than for a family of five. So if portions aren't what you need, double the recipe. This recipe for Kale & Chickpeas is plenty for two and I always have leftovers. Kale, collards, mustard greens are not usually on the favorite foods list, but need to be, for cleansing and rebuilding the body.

KALE AND CHICKPEAS

Olive Oil
2 or 3 Cloves of Garlic, minced
1 to 2 lbs. Kale (tough ribs removed, washed throughly and chopped)
1 cup or more Chicken or Vegetable stock
1 tsp Coriander
1/2 tsp Cumin
Sea Salt
1 15oz can Chick Peas, rinsed & drained or 2 cups fresh cooked

Saute garlic in Olive Oil about 30 seconds over medium heat. Add Kale and cook, tossing for about 1 minute.

Add the Broth and seasonings.
Cover and allow to cook until Kale is tender, about 8 minutes.
Stir in the Chickpeas and cook until heated.

I found a large bag of washed, chopped Kale at the grocery store last week. Knowing I was going to eat lots of Kale for the next month, I bought it. It is convenient, but remember that when you buy pre-chopped vegetables their nutrient content is compromised.

If you cook a bag of dried Chickpeas instead of using canned, plan to use them in other dishes, such as Hummus and salads or stews. Chickpeas are an excellent protein that is on the Alkalizing side and if you are giving up meat for a season, this is important addition to your meals.

Good eating! Liz