Monday, October 10, 2011

Jill's Roasted Chick Peas with Swiss Chard


Gotta love those greens and beans! And also your friends who provide you with plant-strong inspiration.

In this case, it's my friend Jill. Her husband, who was in excellent health and phenomenal shape at the time, went to hear Dr. Eselstyn speak about his passion, preventing and reversing heart disease. From that moment on, they changed the way they cooked. By anyone's standards, you would say that they were healthy eaters before. But now, with the elimination of processed oils and animal products, they have gone from healthy to inspiring!

Jill adapted this recipe and shared it with all of us. Thanks Jill!


Roasted Chickpeas with Swiss Chard and Garlic
4-6 servings

Printable Recipe

Chickpeas
 2 15 ounce cans chickpeas, drained
10 garlic cloves, peeled left whole
2 shallots, chopped
3 small bay leaves
1 teaspoon crushed red pepper
1 teaspoon fennel seeds
salt (or not)
pepper

Swiss chard
6 garlic cloves, minced
3 bay leaves
2 shallots, chopped
2 big bunches Swiss chard
1 can vegetable broth
½ of a fresh lemon
  
Roast Chickpeas:
Preheat oven to 400. Lay out drained chick peas on a paper towel and pat to dry.  Lightly spray a cookie sheet with oil.  Put chickpeas on the cookie tray in a single layer.  Top evenly with shallots, red pepper, fennel, kosher salt and pepper. Add bay leaves and whole garlic cloves. Shake the pan occasionally. Roast 45 minutes. These make a great stand-alone snack. Not possible to eat just one. Go ahead and try, I dare you.  Can be made 1 day ahead.

Chard:
Separate the chard leaves from the stem.  Coarsely chop the leaves. Slice the stems into ¼- ½ pieces.

In a large pot over medium-high heat, sauté shallots in a little vegetable broth until soft about 5-6 minutes. Add chard stems and sauté another 2-3 minutes.  Add garlic and bay leaves. Cook for another minute.  Working in batches, add half of the chard, stirring gently until the leaves begin to wilt. Add the remaining chard.  Add broth. Cover and simmer on low until chard is tender, about 10 minutes, stirring occasionally. Drain the liquid.

Discard all the bay leaves. Mix the roasted chickpeas into the chard. Squeeze the fresh lemon into the mixture. Toss lightly.


Do you consciously try to eat greens every day?

Do you have a favorite way of eating your greens?

8 comments:

Chris said...

I eat a ton of greens in my morning smoothie.

Megan in Portland said...

Thanks to your link over to the Healthy Librarian, I've started eating "cheezy" oatmeal with spinach for breakfast every morning - this lets me start my day with about 3 cups of spinach.

Also, whenever I make a more decadent plant meal (like lasagna, enchiladas, various casseroles, tamales etc) I always serve it over a big bed of some sort of cooked greens - it still feels like a treat, but I eat less of it and I'm getting a huge does of green goodness!

Amy R. said...

I love to eat my greens wherever I can fit them in. I love beans and greens recipes and have recently become a huge fan of blanching green lettuces. My favorite to blanch is escarole, but I can't seem to find it anywhere lately! I also love serving hot dishes over uncooked greens like shredded cabbage and spinach.

Natalie said...

Delicious and healthy!!

Carrie (Carrie on Vegan) said...

This looks like an amazing dish (love the photo by the way). Thanks for sharing more of your brilliance! :)

Shanna said...

Green smoothie! I use the 64 oz Vitamix container and split it with my husband. We lightly pack the whole container with kale, chard or spinach and whatever else is around- I really love beet greens-and add fruit, chia, flax or hemp seed. It's been 2 months and I cannot eat anything else for breakfast, I HAVE to have a green smoothie.
I have been trying to "listen" to my mouth and it's easier to hear in the morning after eating nothing all night. It says no to any other food.

cody said...

A great snack for body builders or just anyone watching their weight - especially when dry roasted as it cuts out ALL the oil!

Marie said...

Well i actually like this peas recipe especially for dinner.

 
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