-
1. Cook the brown rice or quinoa if not already prepared, according to package directions, then keep warm with the lid on.
3 cup brown rice or quinoa, cooked
-
2. Rinse the kale, strip the leaves from the stems, discard any tough stems, and slice the leaves into bite-size ribbons.
1 bunch kale
-
3. Peel and finely chop the garlic. Cut the lemon in half and set aside for juicing and zesting later if desired.
3 clove garlic,
1 piece lemon
-
4. Heat the olive oil in a large deep skillet over medium heat until shimmering, then add the garlic and cook, stirring, until just fragrant but not browned, about 30 seconds.
3 clove garlic,
2 tbsp extra virgin olive oil
-
5. Add the kale to the skillet, along with a pinch of salt, and toss to coat in the oil and garlic. Cook, stirring frequently, until the kale begins to wilt, about 3 to 4 minutes.
1 bunch kale,
0.5 tsp salt
-
6. Pour in the water or vegetable broth, cover the skillet with a lid, and let the kale steam until tender but still bright green, about 3 to 5 minutes.
0.2 cup water or low-sodium vegetable broth
-
7. Stir in the chickpeas, dried oregano, black pepper, and red pepper flakes. Cook uncovered, stirring occasionally, until the chickpeas are warmed through and the liquid has mostly reduced, about 3 to 4 minutes.
1 can canned chickpeas, drained and rinsed,
0.2 tsp black pepper,
0.1 tsp red pepper flakes,
0.5 tsp dried oregano
-
8. Squeeze the lemon over the skillet mixture, starting with half, toss well, then taste and add more lemon or salt as needed. Remove the skillet from the heat.
0.5 piece lemon,
0.5 tsp salt
-
9. Divide the warm brown rice or quinoa among serving bowls. Spoon the lemony kale and chickpea mixture over the grains, then top each portion with crumbled feta and sprinkle with chopped fresh parsley if using. Serve immediately.
3 cup brown rice or quinoa, cooked,
0.8 cup feta cheese, crumbled,
2 tbsp fresh parsley (garnish)
