Kale & Okra sauté


1 bunch of kale

1 cup (16oz) can of chickpeas

1 container of baby bella mushrooms

1 cup of cut okra (fresh frozen)

2 tablespoons of olive oil

2 garlic cloves

1 teaspoon onion powder

1 teaspoon of curry

*salt & pepper

Wash all vegetables

Strip kale stems and chop leaves into small pieces

Heat large pan with olive oil

Add garlic and listed seasoning

Put half drained can of chickpeas into the pan

Add kale and drop heat to medium & cover

After a few minutes, stir then add chopped mushrooms and frozen okra pieces

Cover and cook low heat for 10 minutes

Brown rice or lentils also compliments this meal. Add salt and pepper to taste preference!

Serving size: 4-6

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