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Balsamic Glazed Chickpeas And Kale

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Ingredients

Adjust Servings:
1 1/2 lbs kale, de-stemmed & chopped
1 1/2 cups mushrooms or 6 mushrooms, sliced
2 large onions, thinly sliced
9 garlic cloves, minced
1/8 teaspoon hot pepper flakes
3/8 cup balsamic vinegar
1 1/2 teaspoons low sodium soy sauce (to taste)
1 teaspoon agave nectar
2 (15 ounce) cans low-sodium chickpeas, drained and rinsed
1/2 teaspoon oil (to coat pan)

Nutritional information

509.7
Calories
67 g
Calories From Fat
7.5 g
Total Fat
0.9 g
Saturated Fat
0 mg
Cholesterol
165.6 mg
Sodium
90.2 g
Carbs
21.4 g
Dietary Fiber
17.7 g
Sugars
26.9 g
Protein
519g
Serving Size

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Balsamic Glazed Chickpeas And Kale

Features:
    Cuisine:

    The balsamic vinegar gives this dish a lovely flavor. It is based on a recipe from Wild About Greens by Nava Atlas. I made some changes so it worked better with my Nutritarian eating style. You can reduce prep time by using pre-chopped or frozen kale, frozen onion and jarred garlic.

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Balsamic Glazed Chickpeas and Kale, The balsamic vinegar gives this dish a lovely flavor It is based on a recipe from Wild About Greens by Nava Atlas I made some changes so it worked better with my Nutritarian eating style You can reduce prep time by using pre-chopped or frozen kale, frozen onion and jarred garlic , The balsamic vinegar gives this dish a lovely flavor It is based on a recipe from Wild About Greens by Nava Atlas I made some changes so it worked better with my Nutritarian eating style You can reduce prep time by using pre-chopped or frozen kale, frozen onion and jarred garlic


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    Steps

    1
    Done

    Remove the Center Stem from the Kale and Discard. Wash and Chop Kale Leaves and Set Aside. If You Don't Know How to Remove the Stems from Kale, Google: Remove Kale Stems.

    2
    Done

    Prepare Mushrooms, Onions and Garlic. Add Pepper Flakes and Set Aside.

    3
    Done

    Mix Soy Sauce, Agave Nectar and Chickpeas and Set Aside.

    4
    Done

    Coat Large Frying Pan or Dutch Oven (at Least 5 Quarts) With Oil and Cook Mushrooms, Onion, Garlic and Pepper Flakes Until Soft, About 4 Minutes. Add Small Amounts of Water If Needed to Prevent Sticking.

    5
    Done

    Add as Much Kale as Will Fit in the Pot and Small Amount of Water If Needed. Cover and Cook Greens Until Wilted and Soft. Continue Adding Kale Until It All Kale Is in the Pot, Adding Water If Needed to Prevent Sticking and Stirring Frequently.

    6
    Done

    When Greens Are Cooked, Remove With a Slotted Spoon and Set Aside, Leaving Liquid in the Pan. If There Is No Liquid, Add 2 Tablespoons Water.

    7
    Done

    Add Balsamic Vinegar, Soy Sauce and Agave Nectar to the Liquid in the Pan.

    8
    Done

    Add the Chickpeas and Cook, Stirring, Over Medium Heat Until the Liquid Is Reduced by About Half.

    9
    Done

    Return Kale to Pan, Combine and Heat Through.

    Avatar Of Raegan Gomez

    Raegan Gomez

    Spice whisperer known for her bold and aromatic dishes that burst with flavor.

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