Healthy Food Recipes: Lacinato Kale

Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Time: 10 minutes

Total Time: 50 minutes

Servings: 4

Ingredients:

• 1 bunch of lacinato kale, stems removed and leaves chopped into 1-inch pieces (approximately 6 cups)
• 2 tablespoons olive oil
• 3 cloves of garlic, minced
• 1 cup cooked chickpeas, rinsed and drained
• 1/4 cup toasted pine nuts
• 2 tablespoons grated Parmesan cheese (optional)
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste

Steps to Cook:

1. Prepare the Kale: a. Rinse the lacinato kale leaves under cool water and pat them dry with a clean towel or paper towels. b. Remove the tough stems by grasping the bottom of the leaf and pulling the leaf away from the stem. c. Chop the kale leaves into 1-inch pieces and set aside.

2. Cook the Garlic and Chickpeas: a. In a large skillet or sauté pan, heat the olive oil over medium heat. b. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant and lightly golden. c. Add the cooked chickpeas to the pan and toss to coat them in the garlic-infused oil. Cook for an additional 2-3 minutes, stirring occasionally.

3. Sauté the Kale: a. Add the chopped kale leaves to the pan with the garlic and chickpeas. b. Using tongs or a large spoon, toss the kale with the other ingredients to coat the leaves with the oil. c. Cover the pan and cook for 5-7 minutes, stirring occasionally, until the kale is wilted and tender.

4. Season and Serve: a. Remove the pan from heat and stir in the lemon juice. b. Season with salt and freshly ground black pepper to taste. c. Sprinkle the toasted pine nuts and grated Parmesan cheese (if using) over the sautéed kale. d. Serve the kale mixture warm or at room temperature.

Cook’s Note:

• Lacinato kale, also known as dinosaur kale or Tuscan kale, is a variety of kale with dark green, elongated leaves. It has a slightly sweeter and more tender texture compared to other kale varieties.
• To toast the pine nuts, place them in a dry skillet over medium heat and cook, stirring frequently, until lightly golden and fragrant, about 3-5 minutes.
• For a vegan option, omit the Parmesan cheese.
• This dish can be served as a side or as a main course. It pairs well with grilled or roasted proteins, such as chicken, salmon, or tofu.
• The sautéed kale can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

---