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.
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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.
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