Socca with Kale and an Egg

Even though “socca” sounds like something you’d find in your underwear drawer, it’s in fact a delicious, dense, pancake made from protein-packed chickpea flour. I love using it as a base to meals, much like pizza crust. I was inspired by yet another Oh My Veggies recipe – this time for Socca with Sauteed Chard and Parmesan.

I took my own little twist on the recipe and used my favorite garbanzo bean flour (aka chickpea) from Bob’s Red Mill. Typically you’re supposed to make the socca batter by whisking together 1 cup flour with 1 cup water, 1Tbsp olive oil and a few pinches of salt, and then let it sit for 30 minutes or more. But we were hungry, so I only let mine sit for about 10 minutes and it came out just fine. If you’re impatient and hungry like me, have no fear. It’ll still taste great.

While the batter is sitting, pre-heat the broiler of your oven. Place a pie tin in the oven once heated and let it warm up for 5 minutes. Then remove it and pour a little olive oil on the bottom, letting it coat the entire bottom so the socca doesn’t stick. Pour the batter into the skillet and bake it until the edges begin to crisp and the center is set, about 10 minutes. Cut socca into four quarters.

Meanwhile, In a large skillet sautee your greens that will go on top of the socca. On the first night we ate this, I sautéed chopped kale with jumbo raisins, a few dashes of red pepper flakes and nutritional yeast, and cooked a sunny-side-up egg to go on top. The runny egg provided a sauce to the whole dish, and the raisins’ sweetness balanced out kale’s bitterness.

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On the second night I sautéed kale with red pepper flakes and tossed in some shredded soy mozzarella before topping it with another sunny.

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