Dinner tonight: Chopped Kale and Chickpeas with Hot Pepper Vinegar

So, I had this for dinner more like "several weeks ago" than "tonight," but, oh well. I bought some green, leafy kale and moderately spicy peppers (something that started with a p) from the farmers market and decided to make a Richard Blais (of Top Chef and inappropriately-spiky-hair-for-his-age fame) recipe: chopped kale with hot pepper vinegar. Since this was going to be an entree, I added a can of chickpeas to the mix for protein.
Yum, yum, yum! The vinegar is just delicious, and I've used it for a variety of purposes since making this recipe. The whole dish is yummy, and the chickpeas worked out nicely (I added them at the same time as the kale). Toasting them ahead of time would probably make them even better.

The recipe was a nice blend of textures, not too vinegary, and a great guilt-free veggie meal. Definitely try this one!

Also, plug for farmers market shopping:
In addition to buying the kale and peppers, I bought this totally cool multicolored assortment of sweet peppers:
These I sliced up and sauteed with onions, s&p, boca crumbles, and laughing cow light swiss cheese for a cheesesteak-type dish. So much fun with all the colors!