Sauteed Kale and Chickpeas with Tomatoes

Again, grabbing things from the fridge to use up from our last veggie box, and we enjoyed this so I think it's worth sharing.

1 bunch kale, de-stemmed and cut into ribbons
1 qt heirloom cherry tomatoes, halved
1 can chickpeas (garbanzo beans), drained and rinsed
1 clove garlic
1 tbsp olive oil
1 tsp red wine vinegar
coarse salt, fresh ground pepper

In a saute pan with a lid, heat the oil and garlic over med-high heat.  Add the kale and saute until bright green.  Add tomatoes and beans and cook, stirring, until softened.  Add 1/4 cup water to pan, lower heat and cover.  Cook until kale is softened and liquid is mostly gone.  Remove from heat.  Sprinkle with vinegar.  Season with salt and pepper to taste.

Serves 2

Calories:  346, 52g (60%) Carbs (11g Fiber), 10g (26%) Fat, 12g (14%) protein