Sautéed Kale with Chickpeas & Farm Garlic

A simple, one-pan dish that transforms kale into a savory, protein-rich meal — perfect for lunch, a side, or a light dinner. Farm-grown garlic and kale come together in this rustic, satisfying recipe.

🌱 From the Field

Our kale is grown slowly in healthy, organic soil, making it rich in flavor and nutrients. Whether curly or flat-leaf, it’s harvested fresh and perfect for sautéing, blending, or tossing into salads. This dish uses it in its simplest and most comforting form.

🧺 Ingredients (serves 2–3 as a main or 4 as a side)

  • 1 bunch Wild Flight Farm kale (any variety)

  • 2 tablespoons olive oil

  • 3 cloves garlic, thinly sliced

  • 1 can (540 mL) cooked chickpeas, drained and rinsed

  • Salt and black pepper to taste

  • 1 teaspoon smoked paprika (optional)

  • Juice of ½ lemon or a splash of apple cider vinegar

Optional Add-ons:

  • Crumbled feta or goat cheese

  • Red pepper flakes

  • Toasted seeds or nuts (sunflower, pumpkin, almonds)

🔥 Instructions

  1. Prep the kale: Remove tough stems and chop leaves into bite-sized pieces. Rinse well and shake off excess water (a little moisture helps with steaming).

  2. Heat oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant (but not browned).

  3. Add kale: Pile the kale into the skillet. Stir and let it wilt for 2–3 minutes.

  4. Add chickpeas: Stir in chickpeas, salt, pepper, and paprika (if using). Cook for another 3–5 minutes, until kale is tender and chickpeas are warmed through.

  5. Finish with lemon juice or vinegar. Taste and adjust seasoning.

🌾 Farmer’s Tip:

Don’t toss those stems! Chop them finely and sauté for a few minutes before adding the leaves — they add crunch and fiber.

🍽️ Serving Ideas:

  • Pile onto toast with a soft-boiled egg for a quick lunch.

  • Serve over grains like quinoa, brown rice, or farro.

  • Use it as a filling for wraps or a base for a warm grain bowl.

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