• 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.