1 garlic clove, finely chopped
1 sweet potato, peeled and diced
3-4 cups kale, stemmed and coarsely chopped
Juice of 1 lemon
1 Tablespoon honey
Salt and pepper
1/2 cup raw or crunchy chickpeas (as a last resort, use canned chickpeas thoroughly rinsed)
1/4 cup pomegranate arils
In a large skillet, melt 1 Tablespoon of coconut oil over medium-high heat. Add garlic and sweet potato. Salt and pepper. Cook until sweet potatoes are golden and easily pierced with a fork. While sweet potatoes are cooking, drizzle kale with lemon, 1 Tablespoon melted coconut oil, honey, and a pinch of salt. Massage kale with hands until tender, about 1-2 minutes. Serve kale topped with sweet potatoes and chickpeas. Garnish with pomegranate arils.