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.
- 2 cup chickpea flour
- 3 1/2 cups water
- 1 tsp sea salt
- 1/4 cup olive oil + 2-3 for cooking and getting pan ready
- greens and stems from a small bunch of beets, chopped
- 1 large shallot, chopped
- 1 tsp dried tarragon
- freshly ground pepper
- 1 cup shredded smoked cheddar (I used Five Brothers Cheese )
Whisk together the chickpea flour, water, sea salt and first quantity of olive oil. Add in a few grinds of pepper. Set aside for about an hour. The mixture should thicken slightly in this time.
In the meantime, cook your vegetables (you can do this ahead of time, or prior to assembling in the cast iron pan). Add a tablespoon or so of oil to a pan over medium heat. Add shallot and chopped stems from the beets, allow to cook for a minute or so before adding the chopped greens and tarragon. Cook until greens have cooked down. Set aside.
Add a tablespoon or so of oil to a cast iron pan. Preheat oven to 350 degrees. Mix greens and cheddar into the chickpea batter, then add to pan. Bake for about 50 minutes to an hour or until set and golden. Remove from oven and allow to cool before cutting into wedges and serving (can be served immediately, but is a bit easier to remove from pan once cooler).
If you like this recipe, be sure to check out my Caramelized Fennel and Onion version !