Sautéed Chickpeas with Ham and Kale
"I grew up in a ranching family in West Texas," says Louis Lambert, "and every summer when it was time to work cattle—branding and shipping—a camp cook would prepare three meals a day over an open fire for all of the cowboys." One of the cook's staple dishes was chickpeas simmered in a large Dutch oven with a smoked ham hock and lots of onion, garlic and chiles. Louis's version includes robust sautéed kale. More Southwestern Recipes
March 2007