- 1 tbs. coconut oil
- 1/2 of a red onion (about 2 oz.), diced
- 2 cloves of garlic, chopped
- 1 tsp. turmeric
- 1 tsp. cumin
- 1/4 tsp. cayenne
- 1/2 inch piece of ginger, grated or minced
- 1 yellow or orange bell pepper, diced
- 10 shitake mushroom caps, sliced thinly
- 1 1/4 cup cooked chickpeas
- 1 head kale, sliced into 1 cm ribbons
- Salt and black pepper to taste
- 1. Heat enough oil to cover the bottom of a pan over medium low heat.
- 2. Add the onion and garlic and cook for 1 minute before adding the spices. Let cook an additional minute before adding ginger, bell pepper, shitake mushrooms, and chickpeas. Cook for another 2 minutes, or until the mushroom get glossy and the peppers start to get soft.
- 3. Add in the kale and cover, for 1 minute. It will start to shrink and turn bright green. You may have to add in batches, as it starts off with a lot of volume, but quickly shrinks down. Stir the kale, and cover an additional 2 minutes or so, until all of it is uniformly bright green and soft. Remove from heat, add salt and pepper to taste.
Maria Marlowe is a holistic nutrition and wellness coach who uses real food to help her clients improve their health, weight, and skin. She offers a healthy eating meal plan that teaches you how to batch cook, as well as one to clear up acne. She has ongoing group workshops both in NYC and online, and writes healthy and delicious plant-based recipes for her popular blog. She is also the author of the #1 New Release on Amazon, The Real Food Grocery Guide, the most practical guide to selecting the healthiest foods, without going broke, which has been praised by Dr. Oz and InStyle magazines. You can find her on instagram @mariamarlowe.