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Sautéed kale with chickpeas and tomato-olive relish

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

Sautéed kale with chickpeas and tomato-olive relish

Dairy-Free, Soy-Free, Gluten-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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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, 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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

Serve

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

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