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Lemon Coconut Kale with Chickpeas
Instructions
  1. Heat oil and cook onion over med-high heat for 5 minutes. Add garlic, ginger, tomatoes, lemon zest, and red pepper. Cook 3 minutes, stirring frequently. Add chickpeas and cook for 3 more minutes. Toss in the kale and stir for it to cook down. Add coconut milk, lemon juice, salt, and ground ginger. Simmer for 10 minutes. Top with toasted unsweetened coconut flakes and chopped cilantro if desired.
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