In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sautéed kale with chickpeas and tomato-olive relish

Gluten-Free Friendly, Dairy-Free, Soy-Free, Vegetarian

2 Servings, 609 Calories/Serving

25 Minutes

Chef Justine turns a simple, savory sauté of wilted kale, caramelized onions and chickpeas into a stand-out vegetarian main course with an ingenious, summery relish. It’s got fresh cherry tomatoes for tartness, briny kalamata olives for umami, and salty marcona almonds for crunch.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 yellow onion
1 to 2 garlic cloves
1¼ cup chickpeas
½ pound kale
½ teaspoon Aleppo chile (optional)
1 cup cherry tomatoes
½ cup pitted Kalamata olives
1/3 cup marcona almonds
1 lemon
Fresh dill

Nutrition per serving

Calories 620, Total Fat 37g (47% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 980mg (43% DV), Total Carb. 59g (21% DV), Fiber 14g (50% DV), Protein 19g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and cook the kale and chickpea sauté

Peel the onion, cut it in half lengthwise, and cut each half into thin slices.
Thinly slice the garlic.
Rinse the chickpeas.
Strip the kale leaves from their stems, coarsely chop the leaves, and discard the stems.

In a pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until soft and beginning to caramelize, 4 to 5 minutes.
Stir in the garlic, chickpeas, and as much of Aleppo pepper as you like, and cook until fragrant, about 30 seconds. Stir in the kale and ¼ cup water and cook until wilted, 5 to 6 minutes. While the kale cooks, prepare and assemble the relish.

Make the tomato-olive relish

Cut the tomatoes into quarters.
Coarsely chop the olives and almonds.
Coarsely chop the dill.
Zest the lemon and cut it in half; juice one half and cut the remaining half into 4 wedges.

In a bowl, combine the tomatoes, olives, almonds, and dill. Add the lemon zest and juice, and toss to coat. Season to taste with salt.

Serve

Transfer the kale sauté to serving bowls. Garnish with the tomato-olive relish and serve with the lemon wedges.

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