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Categories:
curly kale olive oil kosher salt red onion ground sumac sesame seeds lemon juice mustard garlic unsalted chickpeas freshly ground black pepper
Viewed: 97 - Published at: 9 years agoIngredients
- 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
Method
- 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.
