greens

Garbanzo Beans & All the Greens

Garbanzo Beans & All The Greens Stew: Nutrient-packed and utterly delicious! This nutrient-dense, greens-packed stew was utterly delicious. I guarantee that you will eat the entire pot until it's gone.  Plus, It's amazing how many servings of greens go into this dish--about 15 cups or so.  Four cups of arugula, a bunch of kale or mustard greens, and spinach.  This dish is fairly typical for Italian fare because the rind of a parmesan wedge is stewed along with the beans.  During this stewing, something magical happens and the beans become super creamy and simply disintegrate into your mouth.

This dish may appear "blah" but it is far from it!!

Recipe adapted from BonAppetit 

Garbanzo Beans & All The Greens Recipe, serves 6-8

1/4 cup extra virgin olive oil, plus more for drizzling 1 teaspoon red pepper 4 garlic cloves, thinly sliced 1 large onion, chopped 4 celery stalks, chopped 1 sprig thyme 1 parmesan rind, plus parmesan for serving (optional) 1 pound garbanzo beans, soaked overnight and drained 1 bunch of kale or mustard greens, chopped 1 bunch of large flat leaf spinach, chopped (OR 4 cups baby spinach) 4 cups arugula (divided into 2 cups and 2 cups) 1 tablespoon freshly-squeezed lemon juice

  1. Heat ¼ cup oil in a large Dutch oven over medium heat. Cook garlic, stirring occasionally, until garlic is soft, about 4 minutes. Add onion, celery, and thyme; season with salt and pepper, and add one teaspoon of red pepper. Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes.

  2. Add Parmesan rind (if using), beans, and 10 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are beginning to fall apart, 3–4 hours.

  3. Lightly crush some beans to give stew a creamy consistency.  (I used my immersion blender.) Mix in kale, spinach, and half of arugula; season with salt and pepper. Cook until greens are wilted, 5–8 minutes.

  4. Toss remaining arugula with lemon juice and 1 Tbsp. oil; season with salt and pepper. Divide stew among bowls; top with arugula, shaved Parmesan, and a drizzle of oil.

Garbanzo Beans & All The Greens Stew

Happy New Year!

Happy New Year Everyone! 2014 is here, and I hope everyone had wonderful, safe celebrations for New Year's Eve!  I also hope everyone had a chance to cook traditional New Year's Day meals.  I just wanted to share some symbolism for the traditional foods eaten on New Year's Day, shared by a dear friend's Aunt:

" Fire-up the stove!

As the southern adage goes, “Peas for pennies, greens for dollars, and cornbread for gold… Eat poor on New Year’s Day, and eat fat the rest of the year.”

• Black-Eyed Peas (In the South, eating black-eyed peas shows humility and thus invites good fortune.); • Collard Greens (Greens are considered lucky because they look like greenbacks.);, • Cornbread (A side of cornbread represents the glories of gold); • Pork (Because of its fat, is served to bring a New Year rich with happiness.); • Doughnuts: (Foods in the shape of a ring are thought to bring good luck, possibly because they symbolize coming full circle.) • Beer (helps you get lucky and eases the pain from the previous night).

Foods to avoid: Lobster should not be eaten on New Year’s Day because the lobster moves backwards, symbolizing setbacks. Also, the chicken scratches itself backwards, which is said to bring upon regret or dwelling on the past."

In my family, we always have cabbage and black-eyed peas.  I switched it up and had dino kale instead of cabbage, cuz greens are green, and money is green!  Also, this simple, "clean" dinner was a perfect way for me to start 2014.

dino kale and black-eyed peas

What are some New Year's Traditions in your culture?