What kind of a dumb recipe would call for Preserved Lemons? Why does everything happen to me? Totally ticks me off. Anyway, I found a recipe, otherwise pretty cool, for a toasted kale and chickpea with feta salad. Heres how that works, complete with the peaceful compromise below. - Preheat oven to 225 degrees. Rinse kale, remove stems, tear into pieces. Toss in just enough olive oil to coat and sprinkle lightly with sea salt. Toast kale for 25 minutes or until kale is a good mixture of wilted and crunchy. In a sauté pan combine coconut oil, chickpeas, paprika, chopped preserved lemons and a hearty pinch of sea salt. Cook over medium high heat until chickpeas are crispy, stirring frequently! In a large serving bowl combine kale and chickpeas. Garnish with the infuriating lemons, drizzle lightly with a high quality olive oil and sprinkle with finishing salt. Serve immediately!
Posted on: Sun, 29 Jun 2014 21:04:45 +0000
Trending Topics
Recently Viewed Topics
© 2015