Bringin' Home the Greens

Lately, I've been bringing home a lot of greens. I just can't seem to get enough of them in the winter. I decided I would like to do something different from my usual greens sauteed in olive oil (or sesame oil) with garlic, sea salt and pepper and, perhaps, a main dish. My husband and I have been on a cleanse so whatever I came up with had to fit within the parameters of our cleanse. I had so much fun...I just started adding things and the end result was so delicious, I decided to share it with you! By the way, greens are loaded with vitamins, particularly vitamins A and K, and minerals.

Greens with Chickpeas and Tomatoes

2 cloves garlic, chopped fine

1/2 medium onion, diced

1 Tbls. fresh ginger, minced

2 Tbls. extra virgin olive oil

2 bunches greens (I used red chard but kale and collards would work as well), washed, stems (spines) removed and roughly chopped

1 pint canned tomatoes (home canned if you have them) with juice

1 can chickpeas (garbanzo beans), drained and rinsed. You can also use dried beans that have been cooked.

1 tsp. curry powder, or more to taste

1 tsp. ground cumin

1 tsp. red chili flakes

Zest and juice of 1 Page tangerine or other citrus

Salt and pepper to taste

Saute garlic, onions and ginger in olive oil until onions become translucent. Stir in the cumin and curry powder and cook until fragrant. Add greens, cover and steam for about 5-10 minutes, stirring once or twice. Add tomatoes, cover and continue cooking another 5-10 minutes. Add the chickpeas, zest and juice and cook until heated through. Add chili flakes and salt and pepper to taste. Serve over rice (I used brown rice).

I hope this recipe helps you incorporate more greens in your diet...because they're good for you but mostly because they just taste great!