This time of year, I am always on the look out for new ways to use up all the greens that come in my CSA (Wysmykal Farm!). This week’s delivery (a half share at that!) came with kale, some new turnips as well as little beets. I cooked the kale and turnip greens separately so that I could whisk them into morning eggs, as well as freezing some for later. I never toss the greens from my beets either, so while I was roasting them today to eat through the week, I whipped up this hearty farinata that’ll come in handy for quick lunches through the week, with some destined for the freezer.
Farinata is a kind of pancake made with chickpea flour. It bakes up to kind of a dense custard-like texture and the combinations for what you can mix in are endless really. It is already vegetarian and if you opt out on the cheese (or opt in a dairy-free version), this also makes for a great vegan meal.