SERVES 4
1 pound (about 2 bunches) Tuscan or curly kale, tough
stems removed and leaves roughly chopped (about 4
quarts loosely packed)
3 tablespoons olive oil
Kosher salt
1 small red onion, thinly sliced (about ½ cup) and rinsed in
a sieve under warm water for 2 minutes
1 teaspoon ground sumac (see Note above)
½ teaspoon toasted sesame seeds
1 tablespoon lemon juice (from 1 lemon)
1 medium clove garlic, minced or grated on a Microplane
(about 1 teaspoon)
2 teaspoons Dijon mustard
One 14-ounce can chickpeas, drained and rinsed
Freshly ground black pepper
Massage the kale with the olive oil and 1 teaspoon salt in
a large bowl, making sure to coat all the surfaces and
kneading to help break down the tougher pieces, about 2
minutes. Set aside at room temperature until the kale is
softened, at least 15 minutes, and up to 1 hour.
- Combine the onions with the sumac and sesame seeds.
Season to taste with salt. Combine the lemon juice, garlic,
and mustard in a small bowl. - Once the kale is wilted, add the lemon juice mixture and
chickpeas and toss to combine. Season to taste with salt
and pepper. Serve topped with the sumac onions.
Leftovers will keep in a sealed container in the