Cooking Time: 20 mins | Servings 4
One 200g bunch of Tuscan kale, stemmed
Two 425g cans chickpeas, rinsed and
Torn basil and marjoram leaves, for garnish
Finely grated Pecorino Romano, for serving
One can whole peeled Italian tomatoes,
crushed by hand
1/2 cup extra-virgin olive oil
5 garlic cloves, thinly sliced
1 1/2 teaspoons fennel seeds
1 teaspoon crushed red pepper
Warm up the olive oil in a large saucepan over low heat. Add the garlic and simmer for
approximately 5 minutes, stirring regularly, until it is extremely fragrant but not
browned. Tomatoes, fennel seeds, crushed red pepper, and a good teaspoon of salt
should all be added. Cook for about 25 minutes, stirring regularly, until the tomatoes
have broken down and the sauce has thickened.
Cook the kale in the sauce, stirring periodically, for about three minutes, until it has
wilted. After adding the chickpeas, simmer for three minutes or until well heated. Use
salt to season. Basil and marjoram leaves that have been torn are added as a garnish.
Serve hot and garnish with freshly grated pecorino.