These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Tuscan Kale Salad with Roasted Chickpeas

From Stones River Market

<p>I am using Pinterest.com to find recipes that might work with products from the Market. Erdmann Farm is actually growing Tuscan Kale but I bet other kales will work as a substitute.</p>
Source: Family Style Food (http://familystylefood.com/) (Entered by John Erdmann)
Serves: Serves 1-4
Vegetarian!

Ingredients
1 can chickpeas, drained
1/2 tsp smoked Spanish paprika (Pimenton)
Kosher salt
1/4 cup extra-virgin olive oil
1 big lemon, zested and juiced
1/4 cup freshly grated Parmesan or Pecorino cheese
1 small garlic clove, smashed and chopped
Pinch Aleppo pepper or red pepper flakes
1 bunch Tuscan kale, stems trimmed and washed

Step by Step Instructions
  1. Heat your oven to 400 degrees. Toss the chickpeas on a small rimmed baking sheet with the Pimenton, 1/2 teaspoon salt and 1 tablespoon of the olive oil. Roast the chickpeas for 10 - 12 minutes - they should smell good and become a little bit crunchy.
  2. Whisk together the remaining 3 tablespoons oil with the lemon zest and juice, cheese, garlic and red pepper. Taste and season with a pinch of salt if you think it needs some.
  3. Roughly tear the kale leaves into pieces and blot with a clean towel if they're dripping wet; put into a large bowl. Pour the dressing over and toss the leaves with your hands so that they're evenly coated - your hands will taste yummy.
  4. Serve the salad with some of the chickpeas spooned over the top and sprinkled with curls of Parmesan, if you like.