Oct 15 2016
I adapted this recipe from Bon Appétit magazine. I could already imagine before trying it how good it was gonna be. I have to say that it was even better than I thought…. the greek yogurt makes the whole dish, it adds some creaminess to it and melts with the warm veggies… It is simply divine.
Sauté the kale with 1 tbsp of olive oil, the garlic, and the shallot for 2-3 minutes. Transfer to a serving plate. With the same pan cook the peas with 1 tbsp of olive oil, 1 tsp of salt and 1/2 tsp of pepper. Add the chickpeas until just warm. Put on top of the kale, add the greek yogurt, some more salt and pepper to taste.