Saint Lucian Kale Farinata

Ingredients

In the original Italian dish, Farinata di cavolo nero, the focus is on the Tuscan kale, also known as cavolo nero. However, in this adapted Saint Lucian version, we incorporate local kale, which has a slightly different flavor profile. Additionally, we infuse the dish with Caribbean spices and herbs to give it a unique twist. We alse have the original recipe for Farinata di cavolo nero, so you can check it out.

• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 1 cup (235ml) water 1 cup (235ml) water
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 cups (150g) kale, stems removed and chopped 2 cups (150g) kale, stems removed and chopped

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 21g, 4g
• Protein: 7g
• Fiber: 5g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, whisk together the chickpea flour, water, cumin, coriander, turmeric, paprika, and salt until smooth. Let the batter rest for 30 minutes.
3. 3.
   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and minced garlic, and sauté until golden and fragrant.
4. 4.
   Add the chopped kale to the skillet and cook until wilted, about 5 minutes. Remove from heat and set aside.
5. 5.
   Heat a 10-inch oven-safe skillet or baking dish in the preheated oven for 5 minutes.
6. 6.
   Carefully remove the hot skillet from the oven and add the remaining tablespoon of olive oil, swirling to coat the bottom.
7. 7.
   Pour the chickpea batter into the hot skillet, spreading it evenly.
8. 8.
   Spoon the sautéed kale mixture over the top of the batter.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the farinata is golden brown and crispy around the edges.
10. 10.
    Remove from the oven and let it cool slightly before slicing into wedges.
11. 11.
    Serve warm and enjoy!

Treat your ingredients with care...

• Kale — Make sure to remove the tough stems before chopping the kale. Massage the kale leaves with a bit of olive oil to soften them before sautéing.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the chickpea batter.
• Experiment with different herbs and spices to customize the flavor profile to your liking.
• Serve the farinata with a dollop of tangy yogurt or a squeeze of fresh lemon juice for added brightness.
• Leftover farinata can be refrigerated and reheated in a skillet or oven for a quick and tasty meal.

Serving advice

Serve the Saint Lucian Kale Farinata as a main dish accompanied by a fresh green salad or as a side dish alongside grilled fish or chicken. It can also be enjoyed as a delicious appetizer or snack.

Presentation advice

To enhance the presentation, garnish the farinata with a sprinkle of fresh herbs, such as cilantro or parsley, and a drizzle of olive oil. Serve it on a wooden cutting board or a colorful platter to make it visually appealing.