Kale caesar salad
Indulge in the bold flavors of a classic kale Caesar salad. Crisp kale leaves tossed with creamy Caesar dressing, topped with crunchy croutons and salty Parmesan cheese. Perfect balance of flavors in every bite.
Ingredients:
- 1/2 cup extra-virgin olive oil
- 5 garlic cloves, thinly sliced
- One 28-ounce can whole peeled Italian tomatoes, crushed by hand
- 1 1/2 teaspoons fennel seeds
- 1 teaspoon crushed red pepper
- Kosher salt
- One 8-ounce bunch of Tuscan kale, stemmed and chopped
- Two 15-ounce cans chickpeas, rinsed and drained
- Torn basil and marjoram leaves, for garnish
- Finely grated Pecorino Romano, for serving
Instructions:
- Heat the olive oil in a large saucepan on low heat. Cook the garlic until it becomes very fragrant, stirring occasionally for about 5 minutes. Be careful not to let it brown. Add the tomatoes, fennel seeds, crushed red pepper, and a good pinch of salt. Cook on low heat, stirring occasionally, until the tomatoes break down and the sauce thickens, which should take about 25 minutes.
- Add the kale to the sauce and continue cooking on low heat, stirring occasionally, until it wilts, approximately 3 minutes. Mix in the chickpeas and cook until they are heated through, about 3 minutes. Season with salt. Serve in bowls, garnished with torn basil and marjoram leaves. Sprinkle with finely grated pecorino and serve while hot.
Summary:
- Calories: 1046 kcal
- Fat: 71 g
- Protein: 49 g
- Carbs: 59 g
- Potassium: 1789 mg
- Magnesium: 196 mg