Showing posts with label dandelion greens. Show all posts
Showing posts with label dandelion greens. Show all posts

Wednesday, January 18, 2012

CHICKPEAS + DANDELION GREENS


I'm all about greens these days.

Since the New Year, I have been going without refined sugar, and skipping most dairy. 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.

Last post, I shared a Breakfast Salad (Greens for breakfast? Yes, please!). Now, I have another recipe for you that packs a healthy punch. Dandelion greens are high in antioxidants, as well as Vitamin A, Potassium, and Vitamin Κ.*

(Plus, I love an excuse to photograph Meyer lemons from the little tree in my backyard....)


INGREDIENTS  adapted from Heidi Swanson's Super Natural Every Day
(printable recipe)
  • 2 cups cooked garbanzo beans, drained and rinsed
  • 4 cups dandelion greens, washed and stems trimmed ( I think mustard greens would be good too)
  • 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.


*source on nutritional facts on mustard greens

Friday, January 8, 2010

Cannellini Bean Soup with Wilted Greens

A hearty white bean soup is the perfect winter meal for me. P and I have tried many recipes over the years and have never found them satisfying. Finally, with this recipe from Alice Waters' always-brilliant Chez Panisse Vegetables, we have found the Cannellini bean soup for us. We had to share with you.

We used two different greens for our soup and doubled what the recipe called for. I bought some vibrant dandelion greens at Monterey Market and we grew these stunningly dark and delicate mustard greens in our backyard. It feels good to finally be able to eat something from our sleepy winter garden.




INGREDIENTS
  • 1 medium yellow onion, diced small
  • 1 small carrot, diced small
  • 3 cloves garlic, chopped fine
  • 1/4 cup olive oil
  • 2 bay leaves
  • 1 1/2 cup dried Cannellini beans (or Great Northern Beans)
  • one chunk of prosciutto
  • 2 medium tomatoes (we used cherry tomatoes instead)
  • 6 cups chicken stock
  • 3 teaspoons salt
  • 2 bunch spicy greens: dandelion, mustard, arugula, turnip... (Waters only called for one bunch of greens, but I think this soup can handle two.)
  • olive oil
  • dozen sage leaves
  • Parmesan cheese, shaved



Submerge beans in water and soak overnight.

In your soup pot, cook carrots, onions, and garlic with 1/4 cup olive oil and a splash of water. Stew until translucent. Add soaked beans, bay, prosciutto and cook a few more minutes. Add chopped tomatoes and cook a few more minutes. (Waters calls for the tomatoes to be peeled and seeded. We skipped this step and the soup was still delicious.)


Add chicken stock to the pot. Bring to a boil then reduce heat to a simmer and cook for 1 1/4 hour until beans are cooked through but not falling apart. (We needed to cook our beans longer than this because they were still underdone.)

Meanwhile remove the stems from greens and cut leaves into 1 inch strips. When beans are cooked, add the chopped greens, and simmer for another 10-20 minutes until greens are tender. Remove prosciutto and discard. Salt soup to taste.

While greens are cooking, in another pan, heat a couple of tablespoons of olive oil and quickly fry sage leaves. Set them aside on a piece of paper towel to absorb excess oil.

Top the finished soup with fried sage leaves, Parmesan shavings, and freshly ground pepper.

Serves 6
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