As an always-hungry omnivore, I resist restrictions in my
diet like a petulant child being told to put down the candy. But once in
a while, I just get to the point where my body needs a break. When one
glance at a butter cookie starts to make to make my belly ache, it's
time to switch things up. Amazingly, my biggest craving right now is for
greens, and I'm not gonna fight a desire that's this healthy.
Place cooked garbanzo beans in a medium sized mixing bowl.
Once all your ingredients are prepped, get out a large saute pan, and place it on the stove top. Pour in olive oil, garlic and red pepper flakes. Turn heat to medium. Once the garlic sizzles a bit without browning, add the greens. Toss everything a few times with tongs to coat the greens with the warm oil. Cover pan with a lid and cook for 2 minutes or until tender.
Add the wilted greens to your bowl of garbanzos. Stir. (I liked using my hands to mix everything together.) At this point I strayed from the original recipe and added the juice of a fresh tangerine: the sweetness of the citrus helps to temper the bitterness of the greens. Add sea salt to taste. Top with lemon zest.
Serve and enjoy. I ate this dish all on its own as a satisfying lunch. I also bet it would be delicious served over quinoa or other healthy grain.
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