Name: Slow-Cooked Salmon, Chickpeas, and Greens
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil, plus more; 1 15.5-oz. can chickpeas, rinsed; ½ teaspoon ground cumin; Kosher salt and freshly ground black pepper; 1 garlic clove, thinly sliced; 1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped; 1 teaspoon honey; 4 6-oz. skinless salmon fillets; ½ small shallot, very finely chopped; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; ½ teaspoon honey; Kosher salt and freshly ground black pepper; ¼ cup olive oil; ¼ cup vegetable oil; 2 tablespoons capers, rinsed, patted dry

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Peden + Munk

Bobby Flay often uses terra-cotta dishes called for this recipe. These lightweight vessels, ubiquitous in Spain, can go from oven to table, and come in a full range of sizes.

Recipe notes