Lemon Kale with Chickpeas

INGREDIENTS

3 Tbsp extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, thinly sliced
1/4 tsp each sea salt and black pepper
10 cups packed chopped kale
1 tsp grated lemon rind
1 cup canned chickpeas, drained and rinsed
1 Tbsp lemon juice

DIRECTIONS

In large shallow Dutch oven, heat 2 Tbsp of the oil over medium heat; cook onion, garlic, salt and pepper for about 4 minutes or until softened.

Stir in kale and lemon rind; cook, stirring, for about 2 minutes or until slightly wilted. Pour in 3/4 cup water; cover and cook, stirring occasionally, for about 15 minutes or until kale is tender.

Stir in chickpeas and lemon juice; cook over medium-high heat for about 2 minutes or until no liquid remains. Drizzle with remaining oil.