Wednesday, February 24, 2010
I made this yesterday for lunch. I was having competing desires for a warm meal and something leafy and bright. This was my odd compromise. It hit the spot though and hubby loved it that night. Today I pulled it out. It is a gloomy day with snow threatening us again. I am a great lover of snow, but just this weekend it was brilliant and beautiful and I started on yard work and mentally made the leap to spring. Sigh. So with the new gloom in the air I had this for lunch but added a dollop of greek yogurt. Double yum. Plus, it is low cal, fast and cheap. Trifecta!
½ onion sliced
½ bag chopped kale (or about 3 cups??)
2 cartons of beef stock (could used veggie, chicken, or broth if you prefer)
1 can chick peas
2 tbs sweet curry
1 tbs olive oil.
Heat olive oil, sauté the onions until soft. Add stock, kale and chickpeas and bring to simmer. Simmer for about 20 minutes. Add curry and any salt you want. Viola!