How to Make Beet Greens With Garlicky Chickpeas (Recipe)
Looking for something healthy, delicious and light after the Thanksgiving cram-a-thon? Well look no further. Anybody with one toe stuck in the soil will tell you that winter greens are your liver’s best friend. And let’s face it, right now, your liver really needs somebody special.
Because if you’re like me—and who isn’t a lover of good company, delicious food, fine wines and a little nip at night—you’re faithful oblong filter organ has put up with quite a beating over the last weekend. It’s time for some downtime and a heaping plateful of hearty winter greens is just the ticket to salvation that your body deserves.
Winter greens are a storage powerhouse of mega-nutrient offerings. A healthy pile of chard, kale, spinach, beet, mustard or other greens is a great source of phytonutrients and has been shown to exhibit excellent antioxidant, anti-inflammatory and detoxification powers. Winter greens are also a righteous supplier of calcium, magnesium, and vitamin K, which provides amazing skeletal and immune system support.
Think of them as your veggie rocket boosters to a world of health and happiness. Eating at least two to three servings of hearty greens a week will give you more energy, help you to sleep better, and provide many of the essential minerals and vitamins your body needs to stay healthy into the cold and flu season.
To get you started on your road to wellness, or at least a slight detour from your path of overindulgence and hedonism, here is a simple and delicious recipe you can make on a weeknight. Feel free to substitute any variety of greens and don’t overcook them, the less they’re cooked, the more magic they contain.
Oh, and btw, tell your liver—you’re welcome.
This recipe inspired by a recipe in "Tender" by Tamara Murphy
- 1 cup or more garbanzo beans, drained
- 5 garlic cloves, peeled
- 1 sweet onion or 2 large shallots, sliced thin
- 2 bay leaves
- Extra-virgin olive oil to coat
- 2 bunches beet greens or other winter green
- 2 T extra-virgin olive oil
- 2 garlic cloves, peeled and crushed
- Juice and grated zest of 1 small lemon
- Salt and pepper
- Toasted almonds for garnish (optional)
- Feta or aged goat cheese, for garnish (optional)
- Preheat oven to 350F. To prepare the garbanzo beans, combine the first five ingredients in a shallow baking dish. Cover with foil.
- Bake until garlic is fork tender; about 30 minutes.
- To prepare the greens, remove bottom of stalks and compost, slice stems into small pieces. Tear leaves into larger pieces, rinse and drain thoroughly.
- Heat a sauté pan over low heat, then add the olive oil. Add crushed garlic and brown to perfume the oil. Remove and discard the garlic.
- Add greens and cook for a few minutes, just until wilted. Add lemon juice and zest, season to taste and remove from pan.
- Combine wilted greens mixture with bean mixture. Season to taste with more salt if necessary. Remove bay leaves and transfer to a platter.
- Garnish with almonds and feta if desired, serve warm at room temperature.
Got other great winter greens recipes? Then share why don’t you! Tell us in the comments below.