roasted broccolini, kale, & chickpeas with ricotta | via littlelaur
1 bunch broccolini cut into florets
1 bunch kale [any type, although after trying a few, lacinto (dino) kale has become my preference] cut into small pieces [about the same size as kale chips]
1 15oz can chickpeas
1 clove garlic, thinly sliced [i add more - adjust to taste]
s & p
ricotta cheese [as much/little as you want - one big spoonful per person tends to be a good amount]
set oven to 400. toss the broccolini florets, kale, chickpeas, & garlic with a good drizzle of olive oil & a heavy pinch of salt. place on baking sheet & roast for about 12-15 minutes, depending on your oven [when the kale is dark & crispy, you’re done], tossing halfway through. when you take out the pan, squeeze the lemon over the salad & mix to coat. add ricotta & serve - you can also add some black pepper or red pepper flakes on the ricotta if you’d like.