|Collard Greens and Garbanzo Beans|
Anyways, traditional southern collard greens have ham hocks or some other meat you stew in it. I went for a vegetarian adaptation. I had garbanzo beans with greens before, and it's really a tasty rich combination. That artisan bread is toasted and drizzled with EVOO as Rachael would say. Olive oil, salt and pepper. It turned out to be a great last minute addition for sopping and dunking.
Serves 4-6 Total time: 45 minutes
1 bunch collard greens, washed
1/2 onion, peeled and diced
4 garlic cloves, pressed
1 tsp pepper flakes
2 Tbsp olive oil
2/3 of 28 oz canned tomatoes, cut up
1 15 oz can garbanzo beans- rinsed
3 c vegetable broth
garnish with shaved Parmesan cheese on top
It's probably best to prep the greens first. This was my first time, and basically what I learned is, stack about 3-4 leaves together and fold tip to stalk. Cut the stalk out. I didn't cut every bit out, but about halfway up the leaf to get out all the fibrous stalk. Roll the trimmed leaves together, and cut into one inch strips. You can cut them into shorter strips too if you want.
Heat the oil, then saute the onions and garlic and pepper flakes in the olive oil for about 3-5 minutes. Start with the onions, then add the garlic and pepper flakes. Once the onions are translucent, toss in the prepared collard greens and saute for about a minute or two. Add the broth, and simmer for 30-40 minutes until leaves are just cooked. Add the tomatoes and garbanzo beans. It's ready! I shaved a bit of Parmesan cheese mostly for garnish. The pepper flakes give it a kick, and the beans add a richness. The tomatoes were sweet! You can use fresh tomatoes when they are in season.
I toasted the artisan bread, and drizzled with EVOO and a bit of salt and pepper. Always a treat.