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–+ servings

Sautéed Kale Salad with Ricotta Salata

This warm salad takes sweet balsamic sautéed kale & greens and pairs it perfectly with a roasted red pepper chickpea mash, add in some jammy shallots and ricotta salata and it's exactly what I eat when I want an excuse to pile a mountain of vegetables on a plate. It might not be the prettiest warm salad, but it is definitely one of the most fulfilling.
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Servings: 2 servings

Equipment

  • 1 food processor
  • 1 large sauté pan
  • 1 chef's knife

Ingredients

  • 1 15 oz. can of chickpeas drained and rinsed
  • 1/3 cup roasted red peppers
  • 2 tbsp sun dried tomatoes
  • 1/2 tsp Diamond Crystal kosher salt use half if using Morton's
  • 1/2 lemon for juicing
  • 2 tbsp balsamic vinegar
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 5 shallots sliced and quartered
  • 4 garlic cloves finely grated with a microplane
  • 1 tbsp calabrian chili paste or 1 tsp red pepper flakes
  • 3 cups kale stems removed, chopped
  • 4 cups dandelion greens chopped, can be subbed for swiss chard or spinach
  • Kosher salt and fresh cracked black pepper as needed

For serving

  • 2 slices focaccia toasted
  • 2 oz. ricotta salata cut into thin slices

Instructions

  • Add the chickpeas, the roasted red peppers, the sun-dried tomatoes, salt, and the juice from 1/2 of a lemon to a food processor. Pulse until almost smooth, but still a bit textured. Set aside.
  • In a small bowl, whisk together the honey and balsamic vinegar until smooth. Add a few cracks of black pepper and set aside.
  • Add the olive oil to a large sauté pan and set it on medium heat. Let the oil come to temperature and then add the shallots. Cook for 4-5 minutes or until their layers start to break apart and they become jammy. Season with salt.
  • Add the garlic and calabrian chili paste (or chili flakes) and cook for another 2-3 minutes.
  • Scrape the shallots to the side to create an open part of the pan. Pour in the balsamic mixture and let it bubble slightly and reduce. Don't combine with the shallots, just cook, stirring occasionally, for 5-10 minutes or until the balsamic has reduced to a thicker sauce.
  • Add in the kale and coat it in the balsamic, mix everything in the sauté pan together. Cook another 1-2 minutes, letting the kale wilt but not brown.
  • Add in the dandelion greens and stir to coat. Let them wilt with the rest of the ingredients, this will only take about 1-2 minutes. Season with salt and pepper as needed.
  • Take the pan off the heat and set aside.
  • To plate, spread a generous serving of the chickpea mash across the bottom of the plate. Add the toasted focaccia on one side, and pile the salad high in the center. Place the slices of ricotta salata on top and finish with cracked black pepper!