If you are like the majority of Americans who just celebrated Christmas, chances are you’re probably feeling a little, “OMG why did I eat that?” Or “Ugh, SO. Much. Pie.” Or at least feeling extra-motivated to hit the gym and “eat better” come January first. Why wait to feed yourself something healthy?
This recipe is stupid-easy and super-satisfying. Yes, we are going to use a lot of hyphens for this one. Sorry, no bacon here, but maybe you’re bacon-ed out from all those holiday brunches and side dishes with their salty-crunchy garnishes?
I made this on the 26th and enjoyed the leftovers at work the next day. You can also serve this for two with some wine and crusty bread instead of seltzer from the soda fountain and a side of crackers in a Ziploc…
Ingredients:
- 1 tbsp olive oil
- 1 shallot, diced
- 1 clove garlic, minced
- 1 bunch kale and/or spinach
- 8 oz mushrooms, sliced
- 1 handful grape tomatoes
- 1 15-oz can chickpeas, rinsed
- red pepper flakes to taste
Directions:
- Heat oil in a large skillet. Add the garlic and shallot. Sauté until fragrant and shallot is translucent.
- Add greens and cook until they start to wilt. Add red pepper flakes, if using.
- Add mushrooms and grape tomatoes. Cook until they begin to soften.
- Add chickpeas. Mix everything well and cook until greens are wilted, mushrooms and tomato are soft, and chickpeas are nice and hot.
- Serve garnished with grated cheese.
What foods do you like to make after a string of indulgent holiday meals?