CHICKPEAS + DANDELION GREENS

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.

INGREDIENTS  adapted from Heidi Swanson's Super Natural Every Day

  • 2 cups cooked garbanzo beans, drained and rinsed
  • 4 cups dandelion greens, washed and stems trimmed
  • 3 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • zest of one lemon
  • juice of one small tangerine
  • sea salt

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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