Chickpeas and Dandelion Greens

I love a simple dinner, one that can be thrown together in 20 minutes on a busy weeknight. This one from Heidi Swanson definitely fits the bill, and it features beans and greens, and thus, its arrow goes straight to my heart. My only disappointment was that I hadn’t doubled the recipe because it disappeared so quickly.

I didn’t adapt this recipe one little bit, but it would be a great base for experimentation. I had never tried dandelion greens before, and they have a kind of pleasant bitterness (if that isn’t a contradiction in terms). I think the garlic, lemon, and chile oil would also be beautiful with my current favorite, collard greens, or mustard greens.

I am from the South, after all, but this style of greens is so different than the one I grew up with. I think I prefer this light saute to the more heavy Southern style, but I did gulp down a whole bowl of those with glee last time I was in Memphis, so I suppose my loyalties remain in the shadows.

I love chickpeas too, and their nutty soft crunch was great with the greens. Nonetheless, I can’t wait to try some different ones, like white beans or cranberry beans. This recipe may go through 10 different incarnations in my kitchen before this year is out, and that is just a testament to what a solid recipe it is to start with. Thanks, Heidi!

Chickpeas and Dandelion Greens
Recipe from Heidi Swanson‘s Super Natural Every Day

2 cups cooked chickpeas, or one 15 oz can
3 tablespoons olive oil
4 cloves of garlic, finely chopped
1/2 teaspoon red pepper flakes
sea salt
3-4 handfuls dandelion leaves, stems trimmed
Grated zest of one lemon

-Put your chickpeas in a medium bowl.
-Add olive oil, garlic, red pepper flakes and two pinches of salt to a cold skillet.
-Turn on the heat to medium, and stir until the garlic just begins to sizzle. Add the dandelion greens  and stir until they start to wilt. Stir in the lemon zest.
-Pour greens over chickpeas and stir to combine.
-Add salt to taste.

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