Ingredients
-
3 large bunches Lacinato kale
-
5 tablespoons olive oil plus more for drizzling
-
2-15 ounce cans (425 grams) chickpeas
-
salt, to taste
-
chili flakes to taste (optional)
Directions
|
1
Done
|
Preheat oven to 325F (160C). |
|
2
Done
|
Remove the large center rib from the kale with a knife and then cut kale into 2 inch pieces, or larger depending on your preference. Clean well - I use a salad spinner. |
|
3
Done
|
In a large bowl, place the kale and add 3 tablespoons of the olive oil and salt. Blend together well and season to taste. |
|
4
Done
|
Place kale on a large baking sheet and place in oven. Cook for 10 to 15 minutes, mix the leaves to ensure more even cooking and cook for another 10 to 15 minutes. |
|
5
Done
|
Remove from oven, kale will be crispy with a nice textural crunch. |
|
6
Done
|
ChickpeasWhile kale is in oven, drain and rinse the chickpeas. |
|
7
Done
|
In a medium saute pan, add two tablespoons olive oil and gently heat. |
|
8
Done
|
Add chickpeas to the olive oil and cook until the chickpeas begin to shrink in size and turn a nice, toasty brown color. It takes about 15 minutes. |
|
9
Done
|
Remove chickpeas from heat, add the roasted kale to a large bowl and pour in the chick peas. Mix and season with salt to taste. Add the chili flakes if desired and a nice drizzle of olive oil. |
|
10
Done
|
Place mixture on individual plates with protein or serve family style in a large serving dish. |
