Oil-packed sun-dried tomatoes pull double duty in this recipe. Use the oil from the jar to cook the kale, then stir in the sun-dried tomatoes to add flavor and texture to the dish.

EatingWell.com, August 2021

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Credit: Carolyn A. Hodges, R.D.

Recipe Summary test

active:
10 mins
total:
10 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Measure 1/4 cup sun-dried tomatoes, reserving 1 tablespoon oil from the jar. Heat the reserved oil in a large nonstick skillet over medium heat. Add kale and cook, stirring, until wilted and bright green, about 2 minutes. Add water, reduced heat to medium-low, cover and cook for 3 minutes more.

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  • Fold in chickpeas and the sun-dried tomatoes; cook, stirring, until heated through, about 1 minute.

Nutrition Facts

326 calories; fat 5g; sodium 144mg; carbohydrates 52g; dietary fiber 15g; protein 19g; sugars 5g; niacin equivalents 3mg; vitamin a iu 14337IU; potassium 1297mg.
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