1 cup uncooked brown rice
2/3 cups cooked chick peas
1 cup mini squashes
4 kale leaves (destemmed, only use leafy part)
2 tblp extra virgin olive oil
10 garlic cloves
sea salt and black pepper to taste
Add brown rice to pot with 2 cups water, bring to boil. Reduce heat and simmer until all water is absorbed and rice is fully cooked.
Meanwhile heat olive oil in skillet on medium heat. Mince garlic and add to skillet. Saute until fragrant but not burned.
Cut zucchini into half rounds. Do not cut mini squash. Add both to skillet, saute for 10 minutes, vegetables should soften.
Destem your kale and add to skillet along with the chick peas. Mix well so kale and all vegetables are coated in the olive oil and garlic. Saute for another 10 minutes. Kale should be soft but NOT wilted. Remove from heat. Generously season with salt and pepper.
Serve on top of the prepared brown rice. Godere!! (enjoy)