Crispy Kale and Chickpea Skillet with Garlic Oil
Ingredients
- 1 bunchkale (Lacinato or curly)
- 1 can (15 oz)canned chickpeas (drained and rinsed)
- 4 tablespoonolive oil
- 4 clovesgarlic
- ¼ teaspoonred pepper flakes
- ·kosher salt
- ·black pepper
- 1lemon
Prep
- 01
Remove kale leaves from stems and roughly chop into bite-sized pieces.
- 02
Mince or thinly slice 4 cloves garlic.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add drained chickpeas and cook, stirring occasionally, for 4–5 minutes until they start to brown and crisp. Season with salt and pepper, then transfer to a plate.
- 03
Add remaining 1 tablespoon olive oil to the pan. Thinly slice garlic and add to the oil along with red pepper flakes. Cook for 30 seconds until fragrant.
- 04
Add kale in batches, stirring and letting each batch wilt before adding more, about 3–4 minutes total. Season with salt and pepper.
- 05
Return chickpeas to the pan and toss to combine. Cook for 1 minute. Squeeze lemon juice over the top and serve immediately.
Spice Tips
For deeper heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. Finish with grated Parmesan or a drizzle of hot sauce for extra flavor and richness.
This skillet is best served fresh, but leftovers keep in the fridge for 2 days. Reheat gently to avoid the kale becoming too soft. Pair with rice, couscous, or crusty bread to round out a meal.