25 minutes
- Be careful not to overcook greens. If you have had boiled greens, and did not like them,
give this dish a try as greens prepared in a saute method are much more palatable than
boiled greens (at least some of us think so). This dish could convert some of those who have
not liked greens in the past.
GREENS
1 teaspoon olive oil
2 large onions, chopped
3 medium carrots, sliced
3 pounds mixed hearty greens, chopped
(e.g., collards, kale, and/or chard)
(thick stems removed)
(no long stringy pieces)
(about 48 leaves)
CHICKPEA MIXTURE
1 1/2 cups chickpeas, cooked, drained
(a 15 oz. can is about 1 1/2 cups)
3/4 cup red wine
1/2 teaspoon sea salt
2 tablespoons Sucanat sugar, or granulated sugar
FINISHING
1/2 teaspoon sea salt
Makes 8 servings.
GREENS
Heat a skillet over medium-high heat and add oil. Saute onions, carrots, and mixed hearty greens sealing
them one
at a time (about 14 minutes total).
CHICKPEA MIXTURE
While vegetables are sauteing, combine chickpeas, wine, first portion of salt, and sugar in a small pan
and cook together. Cook gently until there is no liquid left. The idea is to impact a sweetened red wine
flavor into the chickpeas.
FINISHING
When vegetables are done sauteing, add second portion of salt, stir, and then add the chickpeas mixture
and cook for about 1 minute.
1 serving = about 3/4 cup.
VARIATIONS:
- Instead of using chickpeas, try another bean such as white beans.
Per serving: 159 Calories; 2g Fat (13% calories from fat); 8g Protein; 27g Carbohydrate; 0mg Cholesterol; 295mg
Sodium
- Be careful not to overcook greens. If you have had boiled greens, and did not like them,
give this dish a try as greens prepared in a saute method are much more palatable than
boiled greens (at least some of us think so). This dish could convert some of those who have
not liked greens in the past.
GREENS
1 teaspoon olive oil
2 large onions, chopped
3 medium carrots, sliced
3 pounds mixed hearty greens, chopped
(e.g., collards, kale, and/or chard)
(thick stems removed)
(no long stringy pieces)
(about 48 leaves)
CHICKPEA MIXTURE
1 1/2 cups chickpeas, cooked, drained
(a 15 oz. can is about 1 1/2 cups)
3/4 cup red wine
1/2 teaspoon sea salt
2 tablespoons Sucanat sugar, or granulated sugar
FINISHING
1/2 teaspoon sea salt
Makes 8 servings.
GREENS
Heat a skillet over medium-high heat and add oil. Saute onions, carrots, and mixed hearty greens sealing
them one
at a time (about 14 minutes total).
CHICKPEA MIXTURE
While vegetables are sauteing, combine chickpeas, wine, first portion of salt, and sugar in a small pan
and cook together. Cook gently until there is no liquid left. The idea is to impact a sweetened red wine
flavor into the chickpeas.
FINISHING
When vegetables are done sauteing, add second portion of salt, stir, and then add the chickpeas mixture
and cook for about 1 minute.
1 serving = about 3/4 cup.
VARIATIONS:
- Instead of using chickpeas, try another bean such as white beans.
Per serving: 159 Calories; 2g Fat (13% calories from fat); 8g Protein; 27g Carbohydrate; 0mg Cholesterol; 295mg
Sodium
