• 3 tablespoons oil
• 12 oz Nature’s Greens® Organic Kale Greens
• 2 cloves of garlic, minced
• 1 onion, thinly sliced
• 15.5 oz can chickpeas, drained & rinsed
• 2 cups grape tomatoes, sliced in half
• 8 oz fresh okra
• 1/2 teaspoon of paprika
• Salt and pepper to taste

1. Heat oil in a large skillet on medium-high heat and start cooking the garlic and onions. Add in the kale, chickpeas, and tomatoes. Cook for 5 minutes or until kale becomes tender.
2. Toss in okra and cook for an additional 5 minutes. Season with paprika and salt/pepper to taste.
3. Enjoy!

Recipe courtesy of Andrea (Andy), MA, RDN, LD from @beautifuleatsandthings.