Kale Kuku Soccata

If you enjoy the chickpea flatbread known as Socca, you'll enjoy this greens-infused version. Kuku refers to the Persian omelet cooked with chopped leafy greens and herbs, though there are no eggs in this version. Feel free to substitute spinach for kale and use whatever herbs you have on hand or are growing in your garden. These are delicious served with a smear of aioli and sliced avocado.


Kale Kuku Soccata
Serves 2
From Gweneth Paltrow's The Clean Plate cookbook

3/4 cups chickpea flour
3/4 cup water
1 Tbsp olive oil, plus more for the pan
3/4 tsp salt
1 1/3 cups chopped kale leaves
2 Tbsp minced fresh parsley
2 Tbsp minced fresh dill
2 Tbsp minced fresh cilantro
2 green onions, sliced thinly
1 tsp lemon zest (optional)

Whisk together the flour, water, olive oil and salt in a medium mixing bowl. Add the kale, parsley, dill, cilantro, green onion and lemon zest and combine well.

Heat an 8" nonstick skillet (ceramic nonstick is the only kind of pan I recommend) over medium-high heat. Grease with olive oil and pour in half the batter. Cook for 4 minutes until the bottom starts to crisp. Flip and cook another 3 minutes on the other side. Transfer to a plate to cool and cook the second soccata. Serve warm.