Wednesday, April 23, 2014

Roasted Broccoli, Kale, and Chickpeas with Ricotta

Kale has been one of those iffy veggies for me. I have mentioned that I was really nervous to try kale, since the very first time that I was ever exposed to it was preparing food for animals at the Bronx Zoo. Meat eaters would surly turn their noses away from the ground beef and horse mixture that we fed to the lions, and I felt the same way about the food I was used to feeding to gorillas and gazelles. To me, kale was animal food, not human food.

Kale has been getting pretty popular recently, and I finally took the plunge and tried it. I didn't fall head over heals for it, but I did love adding another dark leafy green into my diet. When you cut out meat from your diet, adding a variety of veggies is the spice of life.

I have been eager to find kale recipes. It took a lot of effort for me not to swap kale for spinach (my favorite dark leafy green), but I found a winning recipe that is my new favorite way to eat kale!

Recipe from Sunday Suppers

What you need:


1 Bunch of kale, stemmed and chopped
2-3 Heads of broccoli, cut into small florets
2 Cans of chickpeas
3-4 Tablespoons of lemon juice
4 Tablespoons of EVOO
2-3 Cloves of garlic, chopped
15 oz Container of ricotta cheese
Salt and pepper to taste
Red pepper flakes to taste

What to do:
Preheat the broiler.
Toss the kale, broccoli, chickpeas, and garlic in the olive oil.
Lay out the veggies on a greased and lined baking sheet.
Sprinkle the salt, pepper, and red pepper flakes on top.
Broil for 5 minutes, tossing halfway through, until the kale is crispy, broccoli is tender, and the veggies are just getting a char, but are still bright green.
Drizzle the lemon juice on top.
Serve with a dollop of ricotta cheese.







This was so garlicky and so delicious. I loved the flavor and crisp of the chard kale. The chickpeas had almost a meaty flavor, which went well with the veggie flavor of the broccoli, plus they added an element of protein. The lemon juice was a nice addition of tartness. There was just the right amount of heat from the red pepper to give it a little kick. And the contrast of hot veggies with the cold ricotta took this to the next level. The mild and soft cheese was almost like a cream sauce, it was the perfect way to top this dish.

What is your favorite way to make kale? Will this roasted kale dish be on your menu next?

Bye from the Veggie Side!

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