Collard Greens with Spiced Chickpeas
by Katherine Deumling of Cook With What You Have
These spiced chickpeas, when sautéed with greens and topped with a little yogurt if you’d like, are a delicious, quick meal.
Variations:
If using tender greens like mustard or chard, beet greens or spinach there’s no need to blanch the greens.
Garnish with toasted seeds or nuts for added texture, flavor and richness.
For the chickpeas:
1 tablespoon olive oil
2 cups canned or home-cooked chickpeas, rinsed and well-dried
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/4 – 1/2 teaspoon red pepper flakes or other dried, hot pepper
1/2 teaspoon salt, more to taste
1/4 teaspoon black pepper
For the greens:
1 bunch collard greens or other leafy greens, see headnote
Salt
1 tablespoon olive oil
Plain yogurt (optional)
1. Mix spices and salt in a small bowl. In a large skillet (non-stick if you have one) heat oil over medium heat. Add chickpeas and spices and stir to coat chickpeas. Cook, stirring frequently, until chickpeas are golden brown and spices are fragrant, about 8-10 minutes.
2. Make a stack with the collard greens and remove and tough stems. Cut the greens crosswise into thin strips and then lengthwise down the middle.
3. Bring a pot of water to a boil. Add 2 teaspoons salt and the greens. Cook for 3-4 minutes (or up to about 7 if your greens seem a bit tough). Drain well.
4. Heat the olive oil in a large skillet over medium-high heat. Add the greens and saute for a minute or two. Add the chickpeas and heat through. Serve, topped with plain yogurt and a little more salt and a drizzle of olive oil, to taste.
