First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from Country Living
1 bunch Kale, wash, stemmed & chopped
3 Tbls. olive oil, divided
1 garlic clove, smashed
1/2 tsp. fresh-ground black pepper
1-15 oz can chickpeas, drained and rinsed
3 to 4 Roma Tomatoes, chopped
3 Tbls. lemon juice
Heat 1 Tbls. olive oil in a medium skillet over medium-high heat. Add garlic and cook until fragrant, remove when browned. Add kale, 1/4 tsp. salt and black pepper, cook and stir until kale is wilted and tender, about 10 minutes. Pour onto kitchen towels to drain and cool. Toss drained chickpeas, room temperature kale, tomatoes, lemon juice and remaining olive oil together in a medium bowl. Taste and correct seasoning with salt and pepper. Serve at room temperature.