Sautéed Kale Chickpea Salad
A simple and delicious Sautéed Kale And Chickpea Salad that can be enjoyed two ways – yes, you are starting to love leftovers now – right? 🙂
Last year when just about everyone was challenging each other to the Ice Bucket challenge, my dentist challenged me to eat out more in Atlanta and to #HeatAndEat less!
You see, my dentist loves to talk food – just like I do. However, he loves to talk about the food he and his wife eat at restaurants, while I love to talk about the food I cook up at home for my daughter and I.
So, he felt the need to challenge me to try a new restaurant, at least every 6 months. Well, my six months are almost up and I have been gormandizing on this sautéed kale and chickpea salad instead.
Now, when I am out of the Atlanta Metro Area, I am all about eating out; heck, when I drive south 3 hours to Savannah I’m eating out all day. But, while I am close to my stove and oven, I’d much rather cook up a big batch of something my daughter and I love and reheat it for lunches and dinners throughout the week.
I have been having a hard time letting go of summer, so I am still eating salads – only they are warm! Sometimes, I throw in chicken or fish or bacon, sometimes it’s just a bunch of veggies – either way, it’s a whole lot of deliciousness!
There’s a Target across the street from my day job so, very often when I run in to pick up dinner supplies, I grab a coffee and sit in their little restaurant and eat my lunch too. The one inconvenience about eating my lunch there was having to haul back my dirty lunch container.
However, when I was at Target recently, I came across Reynolds™ heat & eat disposable containers and decided to bring a pack home. These single use Reynolds™ heat & eat disposable containers are ideal for re-heating leftovers in the microwave and are a safe alternative to plastic containers. Reynolds™ containers happen to be heat/leak/stain/odor resistant as well as lightweight and totally recyclable. Reynolds™ containers also come with a BPA-free, recyclable plastic lid that snaps shut to help prevent messy leaks (should be removed while microwaving).
6 ingredient Sautéed Kale & Chickpea Salad
2 ways!
• I started by sautéing 1 chopped onion, 4 chopped cloves of garlic and a chopped 2 inch piece of ginger together in about 2 tablespoons of extra virgin olive oil
• After about 10 minutes, I added in 5 cups of kale (hard stem removed) and 3 cups of spinach and a quarter cup of sundried tomatoes (not the dried kind) and stirred everything up well.
• When the kale and lettuce begin to wilt, I seasoned with a tad bit of salt and pepper
For dinner, we enjoyed this sautéed salad with some gluten-free rice ramen noodles.
And for lunch the next day, I packed a couple of Reynolds™ containers with the sautéed salad for my daughter and I. The next day, I reheated the Reynolds™ containers for about 2 minutes in the microwave -without the lid on. Then I enjoyed my salad topped with some diced avocado, a diced boiled egg, and chili flakes.
I’m thinking I need to pack up a Reynolds™ container with some of this salad and challenge my dentist to #HeatAndEat more! What do you think?
Are you a fan of leftovers? What’s one meal that you were happy to be gormandizing on the leftovers for days!
Want more lunch leftover recipe ideas? Then please check out Reynolds™ recipes!
Ingredients
- 1 chopped onion
- 4 chopped cloves of garlic
- A chopped 2 inch piece of ginger
- Extra virgin olive oil – about 2 tablespoons
- 5 cups of kale hard stem removed
- 3 cups of spinach
- 1/4 cup of sundried tomatoes not the dried kind
- Salt and pepper to taste
Instructions
- Sauté 1 chopped onion, 4 chopped cloves of garlic, and a chopped 2-inch piece of ginger together in about 2 tablespoons of extra virgin olive oil {yes – that's a lot of garlic which would mean this isn't very date friendly 🙂 }
- After about 10 minutes, add in 5 cups of kale (hard stem removed) and 3 cups of spinach, and a quarter cup of sundried tomatoes (drain the oil out) and stir everything up well.
- When the kale and lettuce begin to wilt, season with a tad bit of salt and pepper to taste
- For dinner, we enjoyed this sautéed salad with some gluten-free rice ramen noodles.
- And for lunch the next day, I packed a couple of Reynolds™ containers with the sautéed salad for my daughter and me. The next day, I reheated the Reynolds™ containers for about 2 minutes in the microwave -without the lid on. Then I enjoyed my salad topped with some diced avocado, a diced boiled egg, and chili flakes.
The recipe sounds amazing and perfect for me! Need to get these containers for my husband! And I also love saving leftovers! Pinned 🙂
Thanks so much Mira
I’ve not heard of those containers. Perfect for us, because we love leftovers! Would particularly like leftovers of this salad — what a great recipe! Thanks so much.
Thanks so much KR – Those containers are new – they are just getting to Target stores …
This is such a gorgeous salad Shashi! This is definitely what I need after all the holiday baking 🙂
Haha – True that! Thanks so much Ashley!
LOVE leftovers! And my mom is always sending me home with some after I go over there for dinner on Sundays, so there’s always something hanging out in my fridge. I almost always eat mine cold, though… Partially because I’m lazy, but mostly because I find that things taste better that way, especially when they’ve had a chance to sit and “marinate” for a little while 😀
I remember your mom’s leftover stir fries you used to post on WIAW! Yes – I definitely agree with you – things definitely do taste better after they marinate for awhile!
That salad would last about one day around here. haha. I have a bunch of kale fans here. I need to be on the lookout for those Reynolds containers…we are big leftover fans!
Thanks so much Michelle! BTW those containers are new and so they are slowly getting out to area Target stores, my mom wanted some, but the Target by her didn’t have them yet. Just for a heads up
This salad sounds so incredibly healthy (and delicious!), Shashi! It’s funny what you mentioned about Atlanta restaurants. We didn’t eat out that much when we lived down there because it’s expensive…but now that we’re gone, I would give anything to be back in the middle of the ATL restaurant scene! Oh, and yes we love leftovers around here. Those Reynolds containers look perfect for leftovers!
You sure are right – the ATL restaurant scene is pricey – and the portions are HUGE!
Our dentist usually talks about restaurants in Suwanee (north of ATL) – it’s an up and coming little “work-live-play” type community with a ton of restaurants! Lil Shashi and I run a trail that goes through the middle of it and these places always have lines out the door!
I wish I loved kale, I really do. I try and I try and every time I swear I’m never trying it again. I just find it bitter and unworthy. 🙂 The leftover containers I do like!
Maureen have you tried kale chips? If you say you don’t like kale chips too then I won’t try to convince you anymore… 🙂
Now THIS has my name written all over it–I love everything about it! I could really go for some of those containers right now.. I used to have a ton of reusable dishes and I’m down to a mere two now.
Haha – I think containers grow legs and walk out – just like socks do! 🙂
Thanks so much Erin
You know I am with you on the eating your salad heated or stir fried…I love left overs and actually always hope there is a little left for lunch the next day. Your healthy kale and chickpea salad is filled with healthy vitamins and looks delicious. I live in one of the eat out places of the world ,Hong Kong, but we eat almost 97% of our meals in. I am an oddball here in HK as everyone eats out 97% and eats in, 3% of the times… LOL
Haha- I love eating in – even when I’m tired I’d rather come home and throw something together – so I’d probably be an oddball if I were in Hong Kong too Bobbi 🙂
What a delicious and nutritious salad Shashi! I’d be grown bagging this too. I also think it would be very dangerous for my savings account to work across the street from Target. Just sayin’. Better you than me girl! Have a beautiful day, friend!
Hahaha – you sure are right Allie – I need to buy stock in Target! 🙂
I hope you have a wonderful weekend!
Love the idea of adding chickpeas to sauteed kale–this would be a great side!
Thanks so much Julia
It’s a lovely healthy salad. I love the hard boiled eggs in it …they make the salad even more comforting. 🙂
You sure are right! Thanks so much Ramona
What an unusual challenge from your dentist! I thought it would be about eating desserts or sweets less lol!
Haha – I do eat a lot of desserts eh?! But apparently I must have him fooled as he never finds any cavities 🙂
ha me too having lots of salads last days..besides pumpkins, of course. Your salad looks great!
Haha – yeah besides pumpkins! Thanks so much Angie 🙂
WHAT WHAT! I could get along quite nicely with this recipe. However, I would totally crisp up those chickpeas… Mmmmmm YES! No RAMEN though but of courseeee! I’ll string me up some spaghetti squash! 😉
well now i love that idea too! can i get both dishes? haha wishful thinking
Haha – sure! Come on over! Seriously!
MMmm yes – now that’s one heck of an awesome idea – tough I don’t think I’d have had leftovers if those chickpeas were crispy! Hey so you cannot even have the Rice “Ramen” that’s sold at whole foods? They are GF and my daughter loves them!
Mmmm, lots of garlic in this. LIKE! Having cooked with kale for years, and it being a winter staple here in Scotland, it was only this year I moved to try it in a salad, and what a revelation, we loved it. This looks absolutely delicious too. Definitely a packed lunch option we would have.
Haha – you picked up on the garlic quantities! N=Yes – this isn’t a very date-friendly dish – mints are a requirement for after 🙂
BTW Thanks so much Neil – hope you and Lynne have a wonderful weekend at the festival!