ALERT: Just noticed yesterday that my Twitter handle, which I changed to Menupause, did not work when I clicked on Twitter icon, so type in Menupause on Twitter, please. Will contact my web guru for help.
NOTE: Yesterday I posted a longish article on the nutritional benefits of leafy greens and beans. I decided to post the recipe today because of the length of the article yesterday.
(Link to yesterday’s article: https://www.menupause.info/?p=20267&preview=true)
I garnished this recipe with sprouted pea shoots.
Utensils: Saucepan, sauté pan, strainer, cutting board & knife, serving platter
Prep. Time: 15 minutes with precooked beans*
Cooking Time: 15-20 minutes
Categories: Vegan, Gluten Free, No Added Sugar
2-3 cups chopped or torn organic kale
1/2 – 1 cup cooked garbanzo beans
1 Tbl. ghee or macadamia oil or sesame oil
1/2 leek, washed well & sliced (mostly white or light green part)
one garlic clove, peeled & minced
sliver of fresh ginger (optional)
salt & pepper to taste or herbs of your choice (I used curry spices. See Directions.)
Pea Shoots, parselty, or cilanto, etc. for garnish (optional)
- *If using canned garbanzos, please buy from Eden or other natural foods company that uses no BPA to line their cans. If using dried, soak over night and cook the next day until tender, as much as 45 minutes, ahead of greens, or until tender. (I actually sprouted mine. See special directions below.+)
- Place water in saucepan to boil, about 2 cups. Wash and chop or tear the kale into bite-sized pieces and add to water. (Feel free to use other greens of choice. Spinach wilts to almost nothing, so generally I don’t use spinach. Try collards or chard or an Asian green such as bok choi.) Cook in enough water to cover for about 7 minutes. (This helps remove the bitter taste. I cool the water to use on our houseplants.)
- In a small sauté pan melt ghee or add oil of choice. On low heat, add sliced leek, garlic and ginger slice, if using. Then add curry powder, stirring it into the oil, garlic, and ginger, unless ginger is in your curry powder. Add cooked garbanzos and heat for 2-3 minutes. Option: Feel free to use sesame oil (with a dash of soy sauce) for an Asian flavor or olive oil with Italian herbs for an Italian flavor.
- By now the greens are wilted enough to remove with tongs or pour off water into a measuring cup and save for plants. Stir into the flavored beans and serve warm. (Optional: Garnish with sprouts of your choice or parsley or cilantro.) Servings: As a side dish, this will serve 2-4, depending on whether you used the larger amounts in the Ingredients list or the smaller amounts. Feel free to use more greens than beans and vice-versa.
+Sprouted Garbanzos: Soak beans overnight and drain next day. Place in a colander so they erceive enough air between rinsing. (Growing them in jars turns them mushy.) Rinse 2-3 times daily until little “tails” appear. Cook in water until tender, about 20 minutes. Sprouted garbanzos will digest easier, take less time to cook, and increase in nutrients as a result of sprouting. Refrigerate any not used and add to salads or other dishes where a protein boost is desired. Here are my sprouted chickpeas, uncooked.
Note: I used whole seeds that make up a curry powder. The ingredients vary in powdered form, depending on the brand you buy, but I make my own mixture from cumin, fennel, and cardamom seeds, plus turmeric powder plus the ginger and garlic noted above. I use this curry mix for my kitchari, so it’s already mixed. (Kitchari is an India stew. Here is a link to one of my kitchari recipes: https://www.menupause.info/archives/18012. Another version will appear soon from Dr. John Douillard’s latest book, Eat Wheat.)