"Kenji's genius method here is to massage the hearty kale with olive oil and a little salt and then let it stand for up to an hour to soften and make it tender yet crisp...."
INGREDIENTS
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1 pound Tuscan or curly kale, stemmed and coarsely chopped
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3 tablespoons olive oil
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3/4 teaspoon kosher salt, divided
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1/2 cup thinly sliced red onion
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1 teaspoon ground sumac (optional)
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1/2 teaspoon toasted sesame seeds
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1 tablespoon fresh lemon juice
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2 teaspoons Dijon mustard
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1 garlic clove, minced
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1 (14-ounce) can unsalted chickpeas, rinsed and drained
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1/4 teaspoon freshly ground black pepper