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Lemon-Garlic Chickpeas with Sauted Kale


Lemon-Garlic Chickpeas with Sauted Kale Recipe

Ingredients:
  • 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)
  • 1/2 cup lemon juice
  • 2 cloves garlic, minced or crushed
  • 1 tablespoon butter
  • zest from 1 lemon
  • 1 teaspoon sea salt
  • pinch of cayenne
  • 1 jalapeo, seeded and cut into thin 1-inch matchsticks
  • 1/2 teaspoon fresh ground black pepper, or to taste
  • 1 tablespoon olive oil
  • 2 cloves garlic, thinly sliced
  • 1 to 1 1/2 pounds fresh kale, leaves and stems coarsely chopped
  • sea salt and fresh ground black pepper to taste
Directions:
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