Saturday, June 28, 2014

Kale and Chickpea Sauté with Roasted Cherries

Sorry for going AWOL.

My computer has been having problems. I know this is the excuse that everyone gives for everything (homework going missing, not getting your mom that edible arrangement), but the wifi on my computer has been on the fritz the past couple of weeks. Yesterday, I was finally fed up and decided to take it to the Apple Store. Can we talk about how the apple store on 5th Avenue is open 24 hours and that you can pretty much bring your computer in whenever you want.

One of the many perks of going to school in New York, my friends. Shameless plug of NYC schools.

Anyways I brought it in and at first, the guy thought that the entire logic board had to be replaced, which meant I would not have had my computer for a whole week (eek). Then, all of a sudden, the guy started typing some things in and boom, it was fixed. I honestly believe computer software is a thing of mystery. I cannot tell you how often I type some things into a keyboard and it miraculously solves my problem.

Computers are a mystery.

You know what is not a mystery? This amazing kale and chickpea sauté. My mom usually makes the kale with chicken, but since I am a pescatarian, I’ve crafted the kale recipe to fit dietary stuff. I also used cherries instead of the usual grapes, because cherries are only in season for so long, but feel free to substitute grapes for cherries and just remove the honey. You can find pepperdew peppers (cute little red and yellow peppers) in the antipasti section of the grocery store (aka where the olives and stuff are). A plate of this with some quinoa or a sweet potato will blow your socks off. Not even kidding about this one.

Kale and Chickpea Sauté with Roasted Cherries

  • Olive oil
  • One medium yellow onion, chopped
  • Two cloves of garlic, minced
  • 1 bunch of kale, stems removed and coarsely chopped
  • 1 can chickpeas, drained
  • 1 tsp nonpareil capers
  • 3-4 tbsp vegetable stock
  • 1 cup cherries, pitted
  • Juice of 1 lemon
  • Handful of cilantro
  • 1 tsp honey
  • 4-6 pepperdew peppers, chopped
  • 3 tbsp balsamic vinegar
Preheat the oven to 400 degrees. On a baking sheet, add the cherries, 1 tbsp olive oil, salt, and pepper, and toss to combine. Roast in the oven for 10-15 minutes, turning halfway, until the cherries look soft and brown.

Drizzle some olive oil in a pan with high sides (such as a Dutch oven) over medium heat. Once hot, add the garlic, and onion, and sauté until the onion is soft, around 4-5 minutes. Add the kale and sauté until the kale begin to turn a bright green and begins to wilt, around 3-4 minutes. Lower the heat and add chickpeas, capers, and the vegetable stock. Season with salt and pepper and cover over low heat for 10-12 minutes or until the kale becomes tender. Add the lemon, cilantro, and pepperdew peppers and stir to incorporate.

Meanwhile, in a separate saucepan, add the vinegar and heat over medium-low heat. Cook and reduce for 10-15 minutes, keeping an eye on it, until the vinegar coats the back of a spoon. Once reduced, add the balsamic and cherries and toss to incorporate. Serve with rice or a sweet potato.

Yum Yum. In my tum.

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