Ingredients
Serves 2
8 medium tomatillos (~1 pound), trimmed and cut in half
5 large lacinto kale leaves, ribs removed
1 cup cilantro
1 jalapeno pepper, stem removed (i added some seeds for spice)
1 small onion, minced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon fine grain sea salt
3 large free range eggs
olive oil, for sauteing
Smoky socca:
1 cup garbanzo bean flour
1 cup warm water
4 tablespoons extra virgin olive oil
1 garlic clove, minced
1 teaspoon fine grain sea salt
1/2 teaspoon smoked paprika
Preparation
