Sautéed Greens and Chickpeas
Total time to prepare: 20 minutes
2 lbs. mixed baby cooking greens (kale, chard, spinach)
¼ cup extra-virgin olive oil
8 cloves garlic, sliced
¼ tsp. red pepper flakes
¼ cup sun-dried tomatoes, finely chopped
1 15 oz. can no-salt-added chickpeas, not drained
2 Tbs. red wine vinegar
¼ tsp. kosher salt
freshly ground black pepper
• Steam the cooking greens until tender, 2-3 minutes. Run them under cold water, then roughly chop.
• In a large skillet, heat the oil over medium-low heat. Sauté the garlic until lightly golden, 1-2 minutes. Stir in the pepper flakes, sun-dried tomatoes, chickpeas with their liquid, and the cooking greens. Heat through.
• Remove from the heat, stir in the vinegar, and season with up to ¼ tsp. of salt and pepper to taste.
Total fat: 9 g
Saturated fat: 1 g
Sodium: 170 mg
Carbohydrates: 20 g
Fiber: 5 g
Protein: 7 g