A veg-tastic dinner: Braised kale, leeks and chickpeas AND Mast-o-khiar with sauteed beets

We are heading to the east coast to visit my folks on Saturday so I am trying to clear out my fridge before we go, using up the fresh veg.

This recipe caught my eye when searching for kale and leek combos. I had three huge leeks in my fridge and had some kale left over from the farmer’s market from TWO weeks ago. I would hate for that deliciousness to go to waste. A variation, I knew, of this recipe would fit my needs perfectly…but would it need a protein? Would hubs eat chickpeas not mashed up like hummus? Would I need another side? It looked filling…but enough to be a whole meal?

Just in case it wasn’t, I added in what was planned to be roasted beets with maast-o-khiar (aka, cucumbers and dill in yoghurt). “Planned to be” because we had a slight mishap last night with the oven. Our truly lovely au pair was helping put away clean dishes the other night (love her) and put our plastic grilling prep pan in the oven thinking it was a roasting pan. I had no idea and preheated the oven. Et voila!

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Obviously no beets would be oven roasted last night. After opening up every window and door in the house to air out the noxious fumes, I continued on with my meal prep, changing direction on the secondary salad. 

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It was a bit chilly last night (by Northern California standards) so didn’t want to grill the beets…how else to use up this GORGEOUS, gorgeous veg?? SAUTE! I would slice them very thinly and salt and saute them. This was a super quick fix and I think that I may do these more often. They were sweet and crispy and would be a fantastic topping to a LOT of different dishes. Next time I did this though, I would probably get bigger beets (less to peel) and make them more like 1 inch strips…almost like an onion topper. OOOH! With crispy onions next time, too! THAT WOULD BE AWESOME! okay, onward.

Braised Kale, Leeks and Chickpeas

  • one bunch of kale (de-stemmed and chopped into bite size pieces)
  • one can of chickpeas (14 oz and drained)
  • 3 large leeks (the whites and light green parts, cut across the grain into rings and separated
  • 1/4 cup of chicken stock/broth
  • olive oil
  • pat of butter
  • salt/pepper
  • tablespoon of paprika
  • red bell pepper…fresh, cut into rings
  • feta

Sauteed Beets and Maast-o-Khiar

  • fresh, raw beets cut with the greens cut off, peeled and then thinly sliced (I used eight small beets but could have used at least four more)
  • one large cucumber, partially peeled
  • 1/2 cup of plain yoghurt
  • 1/4 cup of chopped dill
  • apple cider vinegar
  • salt/pepper

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In a dutch oven or heavy bottomed pan that can be covered, pour enough olive oil in to coat the bottom and about 2 mm of oil. Turn on the gas on medium heat. Add a pat of butter.

Once shimmering, add the sliced leeks and paprika and stir, coating them in the olive oil and slowly browning butter.

As they start to soften, add in the kale and chickpeas, coat the veg and then turn down the heat to simmer and, just before covering, add the sliced bell peppers. Stir every few minutes, adding stock if it starts to scorch on the bottom of the pan. It should finish cooking in about 15-20 minutes. Add salt towards the end with about half of a cup of feta.

ImageWhile the kale is cooking down, start on the sauteed beets. Heat some olive oil in a saute pan. You should already have peeled the beets. Thinly slice them (aren’t they gorgeous) and add a little bit of salt.

When the oil is hot, add the beets, flipping in the oil to coat them. Cook them for about four or five minutes and then flip them so both sides get cooked.

Pour in a bit of chicken broth to release the yummy goodness on the bottom and cover for five more minutes. Some of the smaller pieces might become crispy before the others. Set them aside on some paper towels to drain. Continue on with the bigger pieces until they are soft and then drain those as well. They will be served cold so don’t worry about keeping them warm.

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Maast-o-khiar can be made a thousand different way (pureed, chopped, sliced, etc). For last night, I went with sliced. And I wanted them extra thin so I pulled out my mandolin. 

I sliced one large cucumber this way…but probably could have used another cucumber to really feed three adults. (I also would have added in more beets…lesson learned)

After slicing the cucumbers, I put them in a bowl with apple cider vinegar and some salt. You can use sherry or red wine vinegar, as well. Balsamic is too sweet for this recipe. Leave them in there for 20-30 minutes. I was pressed for time after dealing with the oven debacle, so they only got about 10 minutes this go round. It was still delicious.

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After 10 minutes, I drained the vinegar and added in the yoghurt and the finely chopped dill (having removed from the pile any major stems). Don’t mix this up too quickly. Let the yoghurt come to room temperature (or close to it) and THEN mix it up. Once mixed, add in the beets so that they are distributed evenly throughout.

We served the two dishes side by side on the plate. I probably needed a bit more of both salads for three people as they are both incredibly light. Both are probably best served as the side for a protein. It would probably pair really well with the ginger chicken or the chicken sumac. The feta definitely was needed, in my opinion, on the kale and leek recipe. It made the meal. Hubs added some extra heat to the kale and leeks via sriracha but I think I agree and will next time add in some chili flakes. And next time? A LOT more of those amazing beets. 

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