Lemon Kale with Chickpeas

Tamara Stimpson

A quick and delicious side dish!



3 tbsp EVOO

1 onion, finely chopped

2 cloves garlic, sliced thinly

1/4 tsp each of salt & pepper

10 cups packed chopped kale

1 tsp grated lemon rind

1 cup canned chickpeas, drained & rinsed

1 tbsp lemon juice


  • Heat 2 tbsp EVOO over medium heat in a large shallow Dutch oven.
  • Saute onion, garlic, salt & pepper for approximately 4 mins. until softened.
  • Stir in kale and lemon rind and cook, stirring for approximately 2 minutes, until slightly wilted.
  • Pour in 3/4 cup of water, cover with a lid and cook stirring occasionally, for 15 minutes or until the kale is soft and wilted.
  • Stir in chickpeas and lemon juise and cook over medium-high for a couple of minutes, or until no liquid remains.
  • Drizzle with remaining oil and serve.