This recipe is gluten-free, dairy-free, soy-free, grain-free, paleo, vegetarian and vegan.
After a visit to the Farmer’s Market, I had a large bag of kale and some gigantic elephant garlic that I had planned on sautéing together in a little oil and apple cider vinegar (my usual go-to kale dish). However, with the addition of only a few raw ingredients, I ended up making a delicious and satisfying meal!
- Recipe Yields: 2 servings
- Prep time: 10 minutes
- Cook time: 5-7 minutes
- 1 bunch of kale, washed and trimmed from stems
- 1-2 Tbsp. Extra Virgin Olive Oil or Coconut Oil
- 1 Tbsp. chopped garlic
- 2 Tbsp. Apple Cider Vinegar
- 1 15 oz. can Chickpeas, drained and rinsed
- ½ red onion, thinly sliced
- 2 Tbsp. raw, unsalted sunflower seeds
- 1 avocado, sliced
- Salt and Pepper to taste
- Heat a medium-sized sauté pan on low-medium setting. Once heated, add the oil and garlic, cook for about 30 seconds.
- Destem kale, pulling leaves away from the stems. Discard stems. (This step is optional).
- Cut the kale into ribbons and add to the sautéing garlic and oil, then add the Apple Cider Vinegar.
- Cook the kale for approximately 4-5 minutes, tossing occasionally.
- Remove pan from heat and toss in remaining ingredients.
You can serve this dish warm, at room temperature, or chilled! We know that kale is a great source of vitamins and minerals, but recent studies have also shown that kale can help regulate detox at a genetic level. Also, by adding beans (protein), seeds and healthy fats, this dish becomes a complete and satisfying meal.