Dark, leafy greens, braised and studded with flavorful chickpeas, are an easy way to extend your budget while not skimping on taste or nutrition.
2 Tbsp. extra-virgin olive oil 3 cloves garlic, minced
1 onion, finely chopped 1-1 ½ pounds kale, coarsely chopped
1 c. chicken or vegetable broth 2 tsp. cumin
¼ tsp. salt ¼ tsp. pepper
2 c. cooked or canned chickpeas, rinsed 1 Tbsp. lemon juice
In large saucepan, heat oil over medium heat. Add garlic and onion and cook 4-5 minutes, or until soft. Add kale and cook, tossing with two large spoons, until bright green (about 1 minute). Add broth, cumin, salt, and pepper. Cover and cook, stirring occasionally, until kale is tender (8-10 min). Stir in chickpeas and lemon juice. Cover and cook until chickpeas are heated through (1-2 min). Serves 4-6.