Red-and-Green After-Christmas Detox

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If you are like the majority of Americans who just celebrated Christmas, chances are you’re probably feeling a little, “OMG why did I eat that?” Or “Ugh, SO. Much. Pie.” Or at least feeling extra-motivated to hit the gym and “eat better” come January first. Why wait to feed yourself something healthy?

red and green detoxThis recipe is stupid-easy and super-satisfying. Yes, we are going to use a lot of hyphens for this one. Sorry, no bacon here, but maybe you’re bacon-ed out from all those holiday brunches and side dishes with their salty-crunchy garnishes?

I made this on the 26th and enjoyed the leftovers at work the next day. You can also serve this for two with some wine and crusty bread instead of seltzer from the soda fountain and a side of crackers in a Ziploc…


  • 1 tbsp olive oil
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 1 bunch kale and/or spinach
  • 8 oz mushrooms, sliced
  • 1 handful grape tomatoes
  • 1 15-oz can chickpeas, rinsed
  • red pepper flakes to taste


  1. Heat oil in a large skillet. Add the garlic and shallot. Sauté until fragrant and shallot is translucent.
  2. Add greens and cook until they start to wilt. Add red pepper flakes, if using.
  3. Add mushrooms and grape tomatoes. Cook until they begin to soften.
  4. Add chickpeas. Mix everything well and cook until greens are wilted, mushrooms and tomato are soft, and chickpeas are nice and hot.
  5. Serve garnished with grated cheese.

What foods do you like to make after a string of indulgent holiday meals? 


6 thoughts on “Red-and-Green After-Christmas Detox

    LFFL said:
    December 29, 2013 at 2:38 pm

    Looks great!

      Jess responded:
      December 29, 2013 at 7:41 pm

      Thanks—it was delicious!

    Ani said:
    December 29, 2013 at 4:25 pm

    Beautiful colors and looks so yummy! I make a lot of similar dishes to this, especially right after the holidays. Tonight I am making peppers stuffed with lentils, tomatoes, italian seasonings and spinach!

      Jess responded:
      December 29, 2013 at 7:41 pm

      That sounds awesome!

    What I Ate Wednesday #143 | Keeping It Real Food said:
    January 1, 2014 at 10:22 am

    […] Another serving of last week’s Mushroom, Kale & Chickpea detox recipe; alongside some toast with hummus and roasted eggplant on top. I also had a small glass of wine. […]

    What I Ate Wednesday #145 « Keeping It Real Food said:
    January 15, 2014 at 10:08 am

    […] Chickpeas, kale, and mushrooms in a spicy tomato sauce (similar to this recipe—perhaps I’ll post a new recipe […]

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