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Kale, Sun-dried Tomatoes & Garbanzo Beans with Polenta

From Farm Where Life is Good

<p>A quick dinner with some complex flavors; served over polenta for a satisfying meal.</p>
Source: (Entered by Lara Rasmussen Anderson)
Serves: 2-3

1 Tbsp olive oil
1-2 cloves garlic, minced or pressed
1 bunch kale, stemmed and leaves rough chopped
1/4 cup sun-dried tomatoes, oil-packed, chopped
1 can garbanzo beans (or cook your own)
pinch red pepper flakes
salt and pepper to taste
1 Tbsp white wine vinegar

Step by Step Instructions
  1. Heat the olive oil in a large skillet. Add chick peas and sauté for a minute or two.
  2. Add the kale, the garlic and sun dried tomatoes to the skillet. Stir over medium heat until the kale is bright and tender, approximately 5-10 minutes.
  3. Add the white wine vinegar, salt and pepper and stir for another minute.
  4. Remove from heat and serve over slices (or "soft" bowl) of nutritional yeast & garlic-spiced polenta.