Your Recipe

Recipe Instructions:

Ingredients
¼ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
1 (10 ounce) package chopped kale
⅓ cup water
1 (15 ounce) can no-salt-added chickpeas, rinsed.
Directions
Step 1
Heat sun-dried tomato oil in a large nonstick skillet over medium heat. Add kale and cook, stirring, until wilted and bright green, about 2 minutes. Add water, reduce heat to medium-low, cover and cook for 3 minutes more.

Step 2
Fold in chickpeas and sun-dried tomatoes; cook, stirring, until heated through, about 1 minute.