The "easy" comes from the fact that I did not make this chana masala. Here's a recipe for chana masala that looks good. It is one of Red Sox Daddy's fave Indian dishes.
I bought some yesterday morning during a solo week's food shopping trip. It was early and I was alone at the deli counter at Whole Foods which never happens. While I was waiting for the usual slow cooked ham and roasted turkey, I had a clear view of the big, pretty (read colorful...orange is a color that just makes me happy) vats of chicken vindaloo and chana masala.
The chana masala was vegan and GF so I went off-list and bought a pint container for Red Sox Daddy.
Fast forward to lunch today. RSD did not like the texture of the chickpeas so there was quite a bit of the chana masala leftover. There was also leftover white rice in the rice cooker. I had some kale calling to me so I made me a chana masala-kale rice bowl.
I reheated the chana masala, sautéed the kale with garlic, and added both to a bowl of rice. Yum.
Sautéed Kale
1 bunch kale, washed and torn into bite-size pieces
1 large/2 small cloves garlic
extra virgin olive oil to coat the bottom of a sauté pan
Heat olive oil and press garlic into pan. (I love my garlic press, you may do with your garlic what you will)
Add kale. Stir well.
Lower heat and cover so kale wilts.
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