Kale Sauteed in Olive Oil, Lemon Juice, Garlic and Topped with Feta
3 cloves garlic, finely minced
1/3 C. extra virgin olive oil
1 Tbsp. lemon juice
1 lb. kale, stems removed
1 can chickpeas, drained and rinsed
Sea salt to taste
Feta cheese crumbles
In a large skillet, heat olive oil over low to medium heat. Sautee garlic for 8-9 minutes until brown. Whisk in the lemon juice until it begins to emulsify. Add half of the kale. With a tongs, turn kale until coated with olive oil, garlic and lemon juice mixture. Wilt for two minutes. Add remainder of kale. Toss again. Cover and heat until kale is softened, about 15-20 minutes. Add chickpeas. Season sea salt. Raise temp to medium-high and cook 5 additional minutes. Top with feta cheese. Serve immediately.