Kale and Chic Peas

I know, I know the title of this recipe isn't exactly making your mouth water or want to drop everything and run to the market for the ingredients. Although if you are like me after the weekend, especially a long one, I am in need of a health fix.

This recipe is actually quite good and goes fast around here. Kale is a great green vegetable because even when it is cooked it doesn't go limp like Swiss Chard or Spinach. (Which could also be used instead of Kale.) You can use chic peas or any other bean of your choice. If you have kids and they aren't big on 'green leaves' chop them up really small and they won't notice. My son won't eat it how it is shown below, but cut really small and in with rice he devourers it. Serve it on a bed of rice and you are set.

Kale and Beans

• 1 small or half medium onion, diced
• 2 garlic cloves, minced
• 1 can of beans, rinsed and drained
• s & p
• 2 bunches of Kale, washed and cut into bite size pieces (they don't have to be super small they will shrink when boiled)
• 1 lemon juiced

* Saute onions and garlic in olive oil until soft and golden
* Add in beans and s & p, cook on medium just until beans are dry of any remaining moister and warm stir frequently, about 5 minutes should do it
* While bean mixture is cooking boil Kale in water until it is limp but not mushy
* When Kale is cooked drain then add to the bean mixture, pour on lemon and stir, you may want to add a little more olive oil here

And there you have it a healthy Monday dish!