TINY Kitchen Lemony Kale & Kielbasa

This simple dish will leave you licking your plate with its lemony goodness. From prep to plate in just about 30 minutes and for only 408 calories, it's a home run. I accidentally created it one night when attempting an on-the-fly quick and easy dinner that would help me use up bunches of kale we had on hand. I threw in kielbasa to satisfy my hubby, and the lemon to lighten the flavor. The unexpected way those two work together is what makes the magic in this dish: the smoky and the tart satisfies the palate in a fantastic way. It's now one of our quick dinner favorites, and I hope you enjoy it!

xoxo

Tessa

INGREDIENTS

4 cups kale, de-stemmed and chopped

6 oz kielbasa (about half of a package)

1 can garbanzo beans, drained and rinsed

1/2 small red onion, thinly sliced

2 tsp coconut oil

1 lemon

salt and pepper to taste

DIRECTIONS

In a large skillet, heat 2 tsp coconut oil until melted
Add your sliced onion and sauté over medium heat until they start to brown and carmelize
Add your garbanzo beans and stir together with onions using a spatula. Cook 5 minutes
While veggies cook, slice up your kielbasa
Add kielbasa to pan and cook - turning frequently - until kielbasa starts to brown
Add kale to pan
Cut lemon in half and remove seeds. Set one half aside, then cut the other half into thin slices
Squeeze juice from half of the lemon over the kale, then lightly salt and pepper
Stir kale into mix so it is combined, absorbs the oil but does not wilt (about 3 minutes)
Remove pan from heat, add sliced lemon
Stir all ingredients together and let sit 1 minute
Enjoy!