- fluid ounces olive oil
- onion(s), chopped
- garlic clove(s), minced
- bunch(es) kale, center stem removed and chopped
- fluid ounces lemon juice
- fluid ounces cumin
- fluid ounces ground black pepper
- fluid ounces salt
- net weight ounces canned low-sodium chickpeas, drained and rinsed
- fluid ounces reduced fat grated Parmesan cheese
Heat oil in a skillet over medium-high heat. Add onions and garlic and sauté, stirring occasionally, until soft.
Add kale, lemon juice, cumin, black pepper, and salt to the skillet. Cover and cook until kale is tender and wilted, about 8-10 minutes.
Add chickpeas and heat through.
Sprinkle with parmesan cheese to serve.