Contributed by adapted from http://magazines.ivillage.com

Ingredients

2 -15 oz cans Garbanzo beans, drained and rinsed
1 Garlic clove, smashed
1/4 C Lemon juice
1 tsp Salt
1/4 C Olive oil
8 C chopped Kale, loosely packed
1/2 tsp fresh-ground Black pepper
4 small Tomatoes, seeded and chopped

Instructions

Combine the chickpeas, garlic, 2 cups water, lemon juice, and 3/4 teaspoon salt and bring to a boil. Reduce heat and simmer for 20 minutes. Drain and set aside. Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the kale, pepper, and remaining salt, cook until kale is wilted and tender, about 6 minutes. Toss the drained beans, cooked kale, tomatoes, and remaining olive oil together in a medium bowl. Serve warm or at room temperature.

Read more recipes