Organic Spicy Sautéed Kale and Garbanzo Beans

Organic Spicy Kale and Garbanzo Beans

Since I started blogging, I have become a lover of kale, especially when I can buy it organic, cut, washed and ready to use! In this hearty side dish, the garbanzo beans helps to balance out the slightly bitter taste of the kale along with the garlic and red pepper flakes. There are only six ingredients to make this tasty and healthy side! I found this wonderful recipe on the Williams Sonoma, Vegetable of the Day, by Kate MacMillan (Weldon Owen, 2012).

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Ingredients:

  • 2 large garlic cloves, thinly sliced
  • 2 tablespoons organic extra-virgin olive oil
  • 1 package (10 ounces) Trader Joe’s Organic Tuscan Kale
  • 1 can (15 ounces) organic garbanzo beans
  • Red pepper flakes
  • Sea salt

Directions:

  1. Warm olive oil over low heat in a large non-stick frying pan. Add garlic and stir frequently, until soft, but not brown for a few minutes.
  2. Place half of kale in frying pan. Cover pan and let kale wilt for a few minutes. Add remaining kale and stir, until kale is coated with olive oil. Cover and cook, until kale is tender for 15 to 20 minutes.
  3. Stir in garbanzo beans. Add salt and red pepper flakes to taste. Sauté for about 5 minutes, until beans are heated through. Serve immediately. Serves 4.

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Sautéed Kale

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Before I started food blogging, I really only had kale in my green smoothies. Now, I frequently eat it in salads. It is naturally high in Vitamins A and C and a great source of beta-carotene and lutein. So when I doing my bi-weekly shopping at Trader Joe’s, I bought a package of it. It was already cut, cleaned and ready to cook! I decided to sauté it like I do with spinach and it was delicious!

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Ingredients:

  • ½ package Trader Joe’s Kale or 5 ounces of salad size pieces of kale with stems removed
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons sesame oil
  • Sea salt
  • Freshly ground pepper

Directions:

  1. Using a large nonstick frying pan, heat olive and sesame oils over low-medium heat. Sesame oil can become bitter at higher temperatures.
  2. Add ½ package, 5 ounces, of kale. Sauté, stirring frequently for about 8 to 10 minutes, until kale becomes tender. Kale has hardy leaves and takes longer to cook. Add salt and pepper to taste.
  3. Serve hot or cold. 4 side servings.

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Brussels Sprout and Kale Salad

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Dressing:

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons organic extra virgin olive oil
  • 1 tablespoons canola oil
  • 1 tablespoon onion, minced
  • 1 small garlic clove, minced
  • Sea salt
  • Freshly ground pepper

Salad:

  • 12 ounces brussels sprouts, finely shredded
  • 2 cups (packed) Trader Joe’s Organic Tuscan Kale, finely shredded
  • 1/4 cup sliced almonds with skin
  • 1/4 cup organic dried cranberries

Put all dressing ingredients in a small bowl and whisk thoroughly. Add salt and pepper to taste. In a large bowl add shredded brussels sprouts, shredded kale, almonds and cranberries. Finally, add the dressing. Serves 6.