Lacinato kale gets worked with lemon and olive oil until tender, then piled with chickpeas roasted crisp in smoked paprika, cumin, and fennel, plus quick-pickled red onion and briny kalamata olives.
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Combine chickpeas in pressure cooker with salt, bay leaf, and thyme sprigs. Add water to cover by 2 inches. Bring pot to pressure, lower heat, and cook for 15 minutes . Release pressure by running cold water over lid. Drain beans.
Heat oven to 350°F. Combine and toss chickpeas in medium bowl with olive oil, fennel, cumin, paprika, pepper flakes, and additional salt to taste.
Transfer chickpeas to parchment-lined half sheet pan and until crispy, around 15 minutes . Set aside.
Combine red onions in medium bowl with water and let sit 5-10 minutes . Drain. Add vinegar, salt, and agave. Mix to combine.
Combine kale in medium bowl with salt, lemon zest and lemon juice. Massage with gloved hands until moisture is released and kale begins to soften in texture.
Mix kale with chickpeas and olives. Garnish with onions.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
