Sauteed Kale w/Chickpeas & Tomato-Olive Relish

“Oh Kale No!” Ha, so many people dislike kale which I totally felt the same way until I actually prepared it the right way.  It needs to be massaged! Yup, you heard it right, it need love & attention just like us.  It needs oils, vinegars or citrus to help break it down a little.  So for the love of Kale, just give this a go.

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As always, let me know your thoughts on this recipe and if you decide to give Sun Basket a try I want your feedback.

Prep Time – 10 min

Cook Time – 15 min

2 Servings

Protein – 19 g     Fiber – 14 g

1 yellow onion

1-2 garlic cloves

1 1/4 c chickpeas

1/2 pound of kale

1/2 t of Aleppo Chile (optional)

1 c cherry tomatoes

1/2 c pitted kalamata olives

1/3 c marcona almonds

1 lemon

Fresh Dill

Peel the onion, cut in half lengthwise and cut each half into thin slices.

Thinly slice the garlic

Rinse the chickpeas

Strip the kale leaves from the stems, coarsely chop the leaves, discard the stems

In a pan over med-high heat, warm 1-2 T of oil unto hot but not smoking. Add the onion, season with salt and cook, stirring occasionally, until soft and beginning to caramelize, 4-5 minutes.

Stir in the garlic, chickpeas and as much Aleppo Pepper as you like and cook until fragrant, about 30 seconds. Stir in the Kale and 1/4 c water and cook until wilted, 4-5 minutes. While kale cooks, prepare the relish.

Cut the tomatoes into quarters

Coarsely chop the olives and almonds

Coarsely chop the dill

zest the lemon and cut it in half: juice one half and cut the remaining half into 4 wedges.

In a bowl, combine the tomatoes, olives, almonds and dill. Add the lemon zest and juice, and toss to coat. Season to taste with salt.

Transfer the kale saute to serving bowls. Garnish with the tomato-olive relish and serve with the lemon wedges.

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