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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.

J. Kenji Lopez-Alt
Recipe by Cooking Light October 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
15 mins
total:
1 hr 15 mins
Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

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.

Nutrition Facts

340 calories; fat 13.3g; saturated fat 1.7g; mono fat 8.2g; poly fat 1.9g; protein 14g; carbohydrates 47g; fiber 9g; iron 6mg; sodium 559mg; calcium 422mg.
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