Description
This recipe is from Missy Robbin’s award-winning Lilla restaurant. I found it in Food&Wine’s recent 40th Anniversary Edition.
Ingredients
Scale
- 1/2 cup extra-virgin olive oil
- 6 garlic cloves, peeled and sliced thin
- 1 tsp crushed red pepper
- 2 tsp fennel seeds
- 1 28 oz can diced tomatoes
- 1 bunch lacinato kale, stemmed and chopped into bite size pieces
- 2 10 oz cans chickpeas, drained and rinsed
- fresh basil leaves and pecorino or parmesan for garnishing
Instructions
- In a large sauce pan, heat olive oil over medium low and add sliced garlic. Let the garlic simmer for approximately 5 minutes stirring occasionally. It should become fragrant but you don’t want it to brown.
- Add the crushed red pepper and fennel seed to the pan and simmer 1 to 2 minutes. Then stir in the tomatoes and salt. Cover the pot and let the sauce simmer approx 30 minutes, stirring occasionally. It should thicken as the tomatoes break down.
- Add the kale to the pot and cook covered for 4 minutes. Stir in the chickpeas and cook until heated through about 3-5 minutes.
Notes
You can easily substitute whole tomatoes (and crush them by hand) or crushed tomatoes for the diced tomatoes.