Kenji's genius method here is to massage the hearty kale with olive oil and a little salt and then let it stand for up to an hour to soften and make it tender yet crisp.
1 pound Tuscan or curly kale, stemmed and coarsely chopped
3 tablespoons olive oil
3/4 teaspoon kosher salt, divided
1/2 cup thinly sliced red onion
1 teaspoon ground sumac (optional)
1/2 teaspoon toasted sesame seeds
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, minced
1 (14-ounce) can unsalted chickpeas, rinsed and drained
1/4 teaspoon freshly ground black pepper
How to Make It
Massage kale with olive oil and 1/2 teaspoon salt in a large bowl, coating all surfaces, about 2 minutes. Let stand at room temperature at least 15 minutes and up to 1 hour.
Rinse onion in a sieve under warm water for 2 minutes. Drain well. Combine onion, sumac (if desired), and sesame seeds in a small bowl. Combine juice, mustard, and garlic in a small bowl.
Add juice mixture and chickpeas to softened kale; toss well. Stir in remaining 1/4 teaspoon salt and pepper. Top with onion mixture.
Adapted from The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt. Copyright 2015 by J. Kenji López-Alt. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.