MARINATED KALE SALAD WITH CHICKPEAS AND SUMAC ONIONS NOTES: Like all kale salads, this one keeps very well, retaining its crunch and developing flavor in the fridge over a couple days Sumac (see here) can be found in spice stores or Middle Eastern grocers Simply omit it if unavailable SERVES 4 1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed and leaves roughly chopped (about 4 quarts loosely packed) 3 tablespoons olive oil Kosher salt 1 small red onion, thinly sliced (about ½ cup) and rinsed in a sieve under warm water for 2 minutes 1 teaspoon ground sumac (see Note above) ½ teaspoon toasted sesame seeds 1 tablespoon lemon juice (from 1 lemon) 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon) 2 teaspoons Dijon mustard One 14-ounce can chickpeas, drained and rinsed Freshly ground black pepper Massage the kale with the olive oil and 1 teaspoon salt in a large bowl, making sure to coat all the surfaces and kneading to help break down the tougher pieces, about 2 minutes Set aside at room temperature until the kale is softened, at least 15 minutes, and up to 1 hour Combine the onions with the sumac and sesame seeds Season to taste with salt Combine the lemon juice, garlic, and mustard in a small bowl Once the kale is wilted, add the lemon juice mixture and chickpeas and toss to combine Season to taste with salt and pepper Serve topped with the sumac onions Leftovers will keep in a sealed container in the ... 1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed and leaves roughly chopped (about 4 quarts loosely packed) 3 tablespoons olive oil Kosher salt 1 small red onion, thinly sliced (about ½ cup) and rinsed in... 1 small red onion, thinly sliced (about ½ cup) and rinsed in a sieve under warm water for 2 minutes 1 teaspoon ground sumac (see Note above) ½ teaspoon toasted sesame seeds 1 tablespoon lemon juice (from 1 lemon) 1 medium clove garlic, minced or grated on a Microplane... 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon) 2 teaspoons Dijon mustard One 14-ounce can chickpeas, drained and rinsed Freshly ground black pepper Massage the kale with the olive oil and 1 teaspoon salt in