Thanks to my dear friend’s spectacular idea, our new year’s eve dinner consisted of vegetarian foods that are considered good luck in various culinary traditions. She produced the lentil soup, and I, the greens. (lLater, there were grapes). Evidently, both lentils and greens represent financial wellness for the new year. We’re both in graduate school, and we’re not kidding ourselves, but we don’t discriminate when it comes to wellness. So we ate up. I served my beautiful and refreshing citrus salad too.
I made another batch of the luscious, garlicky kale today, and added some garbanzo beans to round it out into a light meal. The original kale recipe is from Food & Wine. You should try it with the beans and without–it’s great both ways.
Ingredients (serves one as a light main, 2-4 as a side)
1 bunch kale, torn into bite sized pieces and washed
3 garlic cloves, minced and let rest 10 min before cooking
3 Tbsp olive oil
1/4 tsp chili flakes (more or less to taste)
salt and pepper to taste
3/4 cup garbanzo beans, cooked or canned
Heat the oil over medium heat in a large skillet with high walls (this is definitely not the correct term…sorry kitchen connoisseurs).
When hot, add the garlic and chili flakes. Stir, and cook ~2 min or until garlic is beginning to brown.
Add kale in bunches, stirring it into the oil/garlic so as much of it as possible gets coated.
When all of the kale has been added, cover the skillet and let cook ~3 min.
Add your garbanzo beans, season with salt and pepper, and eat up!