Ginger-Lime Kale with Squash & Chickpeas

This tastes great wrapped up in a tortilla with chicken or by itself. Its very versatile and the pomegranate arils offset the bitterness of the kale nicely.

Yield: 4    (serving size: 1 1/2 cups)

2 cups chopped butternut squash, peeled & seeded (cut into 3/4-inch cubes)

cooking spray

2 tsp. olive oil

1 medium onion, diced

2 cloves garlic, minced

1 tbsp. fresh grater ginger root

8 cups thinly sliced kale leaves

1 1/2 cups organic canned chickpeas, drained & rinsed

1 tbsp. fresh lime juice

1/4 tsp. sea salt

1/2 cup fresh pomegranate arils

  1. Preheat oven to 400 degrees. Arrange squash in a single layer on a cookie sheet lined with foil coated with cooking spray; toss gently to coat  butternut squash.
  2. Roast squash for about 25 minutes, or until fork tender and lightly browned. Remove squash from oven and let cool.
  3. Heat a wide and deep skillet over medium-low heat. Add olive oil to coat skillet. Add onion and cook, stirring, for 5 minutes. Add garlic and ginger, stirring for 30 seconds. Add kale, stirring for 1 minute until kale begins to wilt. Reduce heat to low, cover and cook for 10 minutes, stirring once or twice. Add chickpeas and stir, then cover and cook for another 5 minutes or until chickpeas are heated through. Remove pan from heat and add squash, lime juice and salt. Transfer mixture to a large serving bowl and sprinkle with pomegranate arils. Serve immediately.

Based on recipe from Clean Eating magazine

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