- 10 oz. fresh kale
- 1 T. olive oil
- 1 clove garlic, minced
- 1 large onion
- 2 medium carrots, peeled and chopped
- 2 stalks of celery, chopped
- 1 (15-oz.) can of garbanzo beans
- 1/4 cup chicken broth, optional
DirectionsCover kale with water and boil 5-10 minutes; drain.
Saute onions, carrots, and celery with olive oil and garlic; add kale.
Add garbanzo beans and heat through. If desired, add chicken broth when moisture has evaporated.