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Lemon Kale with Chickpeas

By The Canadian Living Test Kitchen

Tested till perfect

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Lemon Kale with Chickpeas

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 256
pro 10 g
total fat 12 g
sat. fat 2 g
carb 32 g
fibre 6 g
chol 0 mg
sodium 222 mg
% RDI: -
calcium 23
iron 30
vit A 232
vit C 290
folate 53

Although naturally rich in fibre, this dish gets a bonus fibre boost from the addition of chickpeas. Clean the kale well because dirt tends to get stuck in the folds.

Ingredients

  • 3 tbsp extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 10 cups packed chopped kale
  • 1 tsp grated lemon rind
  • 1 cup cooked chick peas, drained and rinsed
  • 1 tbsp lemon juice

Preparation

In large shallow Dutch oven, heat 2 tbsp (25 mL) of the oil over medium heat; cook onion, garlic, salt and pepper for about 4 minutes or until softened.

Stir in kale and lemon rind; cook, stirring, for about 2 minutes or until slightly wilted. Pour in 3/4 cup (175 mL) water; cover and cook, stirring occasionally, for about 15 minutes or until kale is tender.

Stir in chickpeas and lemon juice; cook over medium-high heat for about 2 minutes or until no liquid remains. Drizzle with remaining oil.

Source : Canadian Living Magazine: February 2008

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