Spiced Mustard Greens and GarbanzosPosted: October 29, 2013
I’ve been getting some beautiful greens from my Pinckney’s Produce CSA box. This recipe was inspired by one of my favorite Indian dishes, Saag Chole. A little Indian fusion in a Southern-style meal. My hubby raved about the greens and beans. They were pretty good. I served the spiced mustard greens and garbanzos alongside tilapia and grits. The leftover greens were delicious with a little brown basmati rice.
Spiced Mustard Greens and Garbanzos
1 large bunch mustard greens, cleaned well, tough stems removed, and chopped *
2 tablespoons olive oil
1 large onion, halved and sliced
3 cloves garlic, minced
2 jalapenos, seeded and minced
1 15.5 ounce can garbanzo beans (chickpeas), drained
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cayenne pepper
juice of 1/2 a lemon
*To clean the mustard greens, fill a clean sink with enough cold water to cover the greens. Add the greens and agitate with your hands. Pull the plug on the drain and let the water drain out of the sink. Remove the greens and rinse the sink. Refill the sink with water and repeat the process at least two more times. Some people say that adding salt or flour to the water helps remove the grit from the greens.
Bring a pot of salted water to a boil. Add the mustard greens and cook until tender, about 8 minutes. Drain the greens.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the onions and cook until the they start to brown. Add the garlic and jalapenos and sauté a minute more. Add the drained greens, drained garbanzos, and all the spices. Cook until the beans are heated through. Stir in the fresh lemon juice and serve.