Sautéed kale with chickpeas and tomato-olive relish
Vegetarian, Gluten-Free, Dairy-Free, Soy-Free
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 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
Calories: 620, Protein: 19 g, Fiber: 14 g, Total Fat: 37 g, Monounsaturated Fat: 25.5 g, Polyunsaturated Fat: 5.5 g, Saturated Fat: 4 g, Cholesterol: 0 mg, Sodium: 980 mg, Carbohydrates: 59 g, Added Sugar: 0 g.