• 1/2 cup canned chickpeas, drained and rinsed
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Italian seasoning 
• 1/16 teaspoon black pepper
• 1/2 cups WP Rawl Farms® Kale 

Over low heat sauté chickpeas in olive oil with Italian seasoning and black pepper for 3-4 minutes. Add kale and continue to stir until kale is wiled and chickpeas are slightly browned.  

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.