I know, I know – it’s been a while. But let’s not harp on the past. What have I been up to besides signing my life away on a car loan? Well for starters, I spent much of last week and this weekend getting my home office together, and it’s (slowly) becoming a place of inspiration! It’s amazing how much different it feels to walk into four walls with a door and sit at a desk, rather than trying to stay focused at the kitchen table. Even the animals have noticed and are less bothersome while I’m trying to work. Hurray! G thought I was insane – mostly because I rearranged the office furniture about four times in one day. He always jokes that my mind doesn’t ever stop spinning. Truth. But let’s get on to the golden and green deliciousness that is pictured below, my turmeric kale and chickpeas.
Reader beware: turmeric stains ALL the things. Looking at my hands right now as I type and the tips of my fingernails are bright yellow. I also lost a stark clean kitchen towel to the yellow fury.
But it was so worth it.
I’ll be honest – I was actually eating this straight out of the pan with a fork. It’s that good, friends.
If you’re new to turmeric it’s a spice well known for anti-inflammatory benefit, thanks to the natural compound, curcumin. Just be sure that when you use turmeric, you always add in black pepper. The two are like best friends – black pepper actually makes curcumin more bioavailable for the body to utilize.
The trick to this recipe is sautéing the onions, garlic and chickpeas with turmeric and black pepper. Then, adding in the kale with a bit of extra water and letting the kale steam covered over low heat rather than sautéing on high. Makes for a super flavorful dish with perfectly cooked greens.
- 1 Tbsp coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- Generous pinch of sea salt
- 1 can garbanzo beans (about 1.5c cooked), drained and rinsed
- 2 teaspoons ground turmeric
- ¼ teaspoon ground black pepper
- 1 bunch kale, destemmed and roughly chopped
- ¼ cup water
- ½ teaspoon red pepper flakes
- ¼ cup raw coconut flakes
- In a medium saute pan, heat coconut oil over medium high heat.
- Add in the diced onion and sea salt. Stir occasionally, cooking for about 3 minutes.
- When the onion appears translucent, stir in the garlic and cook an additional 1 minute.
- When garlic is fragrant, add chickpeas and turmeric to the pan. Stir well to combine and coat ingredients.
- Toss the kale into the pot, giving a quick stir with 1/4 of water. Stir once more, adding in the red pepper flakes. Cover the pan with a well fitting lid, and steam kale for 3-5 minutes or until wilted and brightened in color.
- While the kale is steaming, heat a dry skillet over low heat. Add ¼ cup coconut flakes to the pan and toast, tossing every minute until lightly browned.
- Once coconut flakes are toasted and the kale is cooked, serve immediately. Enjoy greens topped with coconut flakes.
Happy cooking! Hope you’re all having a fantastic, healthy start to your week. Stay tuned for Thursday’s post – which is the first of a NEW SERIES. Hint, hint: lucky number 3. Just you wait!!