Sautéed Kale And Chickpea Salad
A simple and delicious Sautéed Kale And Chickpea Salad that can be enjoyed two ways - yes, you are starting to love leftovers now - right? :)
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 chopped onion
- 4 chopped cloves of garlic
- A chopped 2 inch piece of ginger
- 2 tbsp Extra virgin olive oil - about
- 5 cup kale (hard stem removed)
- 3 cup spinach
- 1/4 cup sundried tomatoes (not the dried kind)
- Salt and pepper to taste
Instructions
- 1
Sauté 1 chopped onion, 4 chopped cloves of garlic, and a chopped 2-inch piece of ginger together in about 2 tablespoons of extra virgin olive oil {yes - that's a lot of garlic which would mean this isn't very date friendly :) }
- 2
After about 10 minutes, add in 5 cups of kale (hard stem removed) and 3 cups of spinach, and a quarter cup of sundried tomatoes (drain the oil out) and stir everything up well.
- 3
When the kale and lettuce begin to wilt, season with a tad bit of salt and pepper to taste
- 4
For dinner, we enjoyed this sautéed salad with some gluten-free rice ramen noodles.
- 5
And for lunch the next day, I packed a couple of Reynolds™ containers with the sautéed salad for my daughter and me. The next day, I reheated the Reynolds™ containers for about 2 minutes in the microwave -without the lid on. Then I enjoyed my salad topped with some diced avocado, a diced boiled egg, and chili flakes.