Servings: three to four.
Serve with a green salad and couscous studded with toasted almonds.
If you don’t have an olive-pitting tool, you can use a small skillet or saucepan. Apply pressure with the bottom of the pan until the olives split, exposing the pits enough that they can be plucked away by hand.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
oops forgot to rate earlier. Also failed to add that this dish is great with a big dollop of harissa. And I think some cilantro and mint might be nice as well.
This was really tasty! Definitely one for the regular rotation. I cooked up some dried chickpeas ahead of time to use in this recipe. Easy to do and worth the wait. And I happened to have red russian kale rather than my usual lacinto on hand; turns out it cooked faster and was more tender.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.