| 13 | 30 | 268 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
| 1 tbsp | Coconut oil |
| 1 clove(s) | Garlic |
| 1 tsp | Red pepper flakes (or to taste) |
| 1 head | Broccoli, raw |
| 454 gm | Kale (5-6 stalks of "lacinato kale" see notes) |
| 1 can (15oz) | Chickpeas, canned, low sodium (rinsed and drained (or 1 1/2 cups cooked)) |
| 5 piece | Sun-dried tomatoes (packed in oil) |
| 1/4 tsp | Salt and pepper (1/4-1/2 tsp each, or to taste) |
| 1/4 cup | Water |
| 1/2 fruit | Lime (juice from half a lime) |
| 1 bunch | Parsley, fresh (one handful chopped (OR use cilantro)) |
| 1 bunch | Cilantro (coriander) (one handful chopped (OR use parsley)) |
| 1 cup slices | Avocado (optional, to serve) |
Prepare vegetables: Mince garlic. Remove the tough outer layer from broccoli stalk and chop broccoli head and stalk into bite-size pieces. Strip kale leaves from stem and slice.
Reduce heat to medium. Stir in chickpeas, sun-dried tomatoes, salt, pepper, and leftover roasted vegetables if using. Add water and cover immediately (before covering, if the pan still looks dry after adding water, add another splash). Steam for 5 minutes, or until broccoli is crisp-tender and kale is wilted to your liking.
Stir in lime juice, parsley, and taste for seasoning. Serve topped with avocado and extra lime. For a bigger appetite serve over rice or quinoa or stir in cooked lentils at the end.
Substitutions: Curly kale can be used in place of lacinato kale, but since it is tougher you may have to cook it a few minutes longer at the end or chop it into smaller pieces. If kale is not in season, simply leave it out or use Swiss chard or stir in spinach at the end just to wilt.
Get ahead! Chop broccoli and kale ahead of time and store in the fridge until ready to use.
| Fruit | 0.1 |
| Meat Alternative | 0.6 |
| Vegetables | 5.1 |
