The great thing about kale is it holds up well which makes the leftovers perfect for lunch the next day. It might turn a little olive green because of the lemon but it tastes just as good as the night before.
Chickpea and Kale Piccata
4 tablespoons vegetable broth (for sauteing)
1 cup sliced onions
6 garlic cloves, coarsely chopped
2 1/2 cups vegetable broth
1/2 teaspoon ground thyme
3 tablespoons capers
2 cups chickpeas, drained and rinsed
4 cups kale, chopped
Salt and pepper to taste
Juice of 1/2 a lemon
In a large skillet, saute the onions in broth until they are soft. Add the garlic and cook for 1-2 minutes. Add the vegetable broth, salt, pepper and thyme and bring to a boil. Reduce the heat slightly and cook for about 5 minutes. Stir in the chickpeas, capers, and kale and cook until the kale is wilted, about 5 more minutes. Remove from heat and squeeze lemon over the top. Serve on mashed potatoes.