Guest guest Posted October 30, 2005 Report Share Posted October 30, 2005 Hubby is away today, and he does not like beans, so I am making this for my lunch. I do not measure, so here goes CHICKPEAS AND GREENS. 1 small bunch greens. I have a small head of escarole in fridge, so will use that. chickpeas. I have fresh made that I froze and am not defrosting, but canned are fine. If using canned, rinse, or any bean of your choice. extra virgin olive oil seasonings to your liking grated parmesan cheese. I use freshly grated, but one in jar is fine onions 1-2 cloves garlic, minced or chopped fine. I soak greens in water for a long time. Heavy greens like collards sometimes, all day. I took the head of escarole, and tore pieces off of it, like you do lettuce, I did not cut, and put in water. Do not swish around. Just immerse fully and if left alone, all the dirt will go to bottom. When ready, pull leaves right out. I have a skimmer I do that with. Put aside to dry. I usually put on clean towel and lightly pat dry. Heat olive oil , put in garlic, no salt and onions, cook a bit , and then add in chickpeas and cook. Not long. When garlic gets a golden yellow that is it. Add escarole, and cook just until it wilts like watercress or spinach. Take out, put in dish, and season. I usually will use, lemon, or sometimes a nice balsamic vinegar is good. Choice is yours. I am sharing this recipe , and I am not perfect, so if you find you have a different way to cook or use the above, the choice is yours, this is right for me, does not mean it is right for everyone, or I am perfect. Di Quote Link to comment Share on other sites More sharing options...
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