Fresh Cauliflower Chickpea Kale

Cauliflower, Chickpea & Kale

Serves: 2-4

-2 tbsp olive oil
-2 cups cauliflower florets
-1 can chickpeas, low sodium, drained and rinsed
-4 cups kale or spinach
-1 tbsp lemon juice
-2 tsp ground cumin
-salt & pepper, to taste
1. Heat olive oil in a large frying pan over medium-low heat.
2. Add cauliflower and fry until softened and golden-brown, about 5 minutes.
3. Add chickpeas and cumin, and fry for an additional 3 minutes.
4. Add kale or spinach and lemon juice, and fry until wilted, about 2 minutes.
5. Season with salt & pepper, and drizzle with additional olive oil.