Roasted Broccolini, Kale, and Chickpeas with Ricotta

• 1 bunch broccolini, or broccoli, cut into long florets
• 1 bunch Tuscan or Lacinato kale, stemmed (if large) and torn
• 1½ cups/240 g cooked chickpeas or canned, drained
• 1 clove garlic, thinly sliced
• ¼ cup/60 ml extra-virgin olive oil, plus for drizzling
• sea salt and freshly ground black pepper
• pinch red pepper flakes
• 1 lemon, cut into wedges
• 8 oz/250 g fresh ricotta cheese

Preheat the broiler to high. Toss the broccolini, kale, chickpeas, and garlic with the olive oil. Season lightly with sea salt, pepper and a pinch of red pepper flakes and divide between two rimmed baking sheets. Broil each sheet, tossing halfway through cooking, until the kale is crispy and the broccoli just tender and charred but still bright green, about 5 minutes, rotating the trays top to bottom if two don’t fit side by side in your oven. Squeeze the juice from two lemon wedges all over the top and toss together.

Divide between two to four small plates and top each with a dollop of ricotta. Sprinkle the ricotta with black pepper and drizzle each plate with oil. Serve warm or at room temperature.

Serves 4.

VERDICT:  I liked this a lot--it's simple but feels a little fancy.  I made a half-batch and it serves two fine as dinner.  Keep.