Kale Kuku Soccata

Serves 2.

INGREDIENTS:
3/4 cup chickpea flour
3/4 cup water
1 tablespoon olive oil, plus more as needed
3/4 teaspoon kosher salt
1-1/3 cup thinly sliced kale leaves
2 tablespoons minced fresh parsley
2 tablespoons minced fresh dill
2 tablespoon minced fresh cilantro
2 scallions, thinly sliced
1 teaspoon grated lemon zest
1/2 ripe avocado, thinly sliced (optional)

DIRECTIONS:

  • In a medium bowl, whisk together the chickpea flour, water, olive oil, and kosher salt.

  • Stir in the kale, parsley, dill, cilantro, scallions, and lemon zest.

  • Heat an 8-inch nonstick skillet over medium-high heat. Add about 1 tablespoon of olive oil and pour in half the batter. Cook for about 4 minutes, or until the bottom is starting to crisp, then flip the pancake and cook for 3 minutes or so on the other side.

  • Transfer the soccata to a plate and repeat with remaining batter.

  • Serve with avocado if desired.

*Adapted from Gwyneth Paltrow

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