Let me start by saying, I wish I was one of those people who blog their beautiful recipes with pictures of each ingredient glamorously laid out on their kitchen counter and have step by step instructions with exact ingredients for how to prepare the dish. But, the sad truth is, I’m not.

When I cook, it’s just for me. I’m nothing fancy, and after a long day at work, I just want to eat. I’m lucky if I even take a picture before I devour it sitting on the floor in my living room with computer on my lap and either being responsible and watching more political news programming or numbing my brain with DVR’ed shows like Real Housewives. But that being said, I eat healthy and like to take recipes I’ve read about on aforementioned blogs, and experiment. Sometimes it works. Sometimes it doesn’t. But I usuallly eat it anyway. More than anything, I’m proof that eating healthy and reasonably flavorful foods doesn’t have to be hard or take a long time, and it’s my mission to prove that to people who think eating healthy is hard.

So, tonight, under acupuncturist’s orders, I wanted to try something that combined dark leafy greens, i.e. the kale I had in the fridge, warming foods like ginger and garlic, and cooked vegetables since I’m not supposed to eat raw food.

After searching Pinterest and finding this yummy recipe for Pan Fried Corona Beans and Kale on 101cookbooks.com and a few other delightful ideas, I decided to put together my own creation:


First, the chick peas:

I love, love, love roasted or sauteed chick peas. And with smoked paprika, they’re even better!

First, a can of garbanzo beans – drained, rinsed and patted dry. I tossed those with about a Tablespoon of EVOO. I usually go a litle light on the oil. You may want to add more. Then, I added about 1.5 tsp of smoked paprika and sprinked a little garlic powder. Note: Next time I will definitely add more paprika!! A shake of salt and popped them in the oven. A bit of adjustment on this one too. I started at 350 but then got antsy so upped the oven to 375. I think that’s the better way to go. Let those roast up til they’re a little crispy, about 40 minutes or so. Make sure you toss them around as they cook so they cook evenly. While those are roasting, move on to the greens.

For the Kale:

Into the pan went EVOO, cumin seeds and 2 big cloves of minced garlic. Once those flavors opened up a little (a trick I learned making some Indian dishes), I added the kale and let it wilt down a little. As it cooked, I added a bit more EVOO and some salt.

When it was all done, I just tossed the beans onto the kale and wha-la!

How’d it rate? Well, I ate the whole thing!!! I’m stuffed and, more importantly, satisfied! (side note – I may have gotten a bit carried away with the garlic in the kale. Sometimes it’s a good think I live alone!)