One of our daughters recently did a 14 day liver fast (where in the world do they get these ideas) ? 🙂 With her dinner choices narrowed considerably, cooked this up and raved about it. As it turns out she was right, it’s delish! And such a great way to get a concentrated dose of nutrient rich greens in one meal.
These Power Greens from Costco are always in my fridge through the winter months. If you get the 1 .5 pound bag too but can’t get through it in one week, this recipe adapted from The Kitchn will help you do just that.
Speaking of Costco, they sell a large bag of organic sweet potatoes for $6.99. I baked enough for one week at the same time that I cooked up these delicious greens. We had lunches and/or quick dinners ready for a week. Added to the savory combo, these oven fried salmon cakes from the amazing cookbook Well Fed made the meal more protein packed.
While topping a baked sweet potato with this creamy greens dish is the perfect match, Braised Greens with Coconut and Chickpeas is creamy and saucy enough to top quinoa, cauliflower rice, or zucchini noodles (zoodles). You could easily eliminate the chickpeas if you’re doing whole30.
When you start adding the greens a handful or two at a time,
a wide, heavy pan is able to make the space necessary for this volume of greens. Don’t you love it though? Makes me so happy to have a bunch of cooked greens in one meal.
Keep adding a handful of greens at a time, mix them into the chickpea and onion mix, until the greens are wilted. Move the cooked vegetables and greens over to one side of the pan and make room for more greens, until the entire pound of greens is mixed in and wilted.
This takes about 5 minutes. Ready to add the last of the ingredients?
I used the stellar 12 inch Threshold cast iron skillet ($24.99 Target) for this recipe and it was perfect!
Very yummy! Try it by itself over a baked sweet potato, add the garnish options below in the recipe or add a protein.
Chow down and enjoy this spring like weather we’re having.
2 teaspoons olive oil
1 small yellow onion, sliced thin
4 large cloves garlic, peeled and minced
1 tablespoon peeled, and grated fresh ginger
1 large lemon, zested and juiced (about 2 tablespoons juice)
pinch of red pepper flakes (optional)
1 (15 ounce) can organic chickpeas, drained and rinsed
1 pound Mixed Power Greens (from Costco)
1 (14 ounce) can coconut milk
1 teaspoon sea salt, or to taste
1/2 teaspoon ground ginger
whole baked sweet potatoes
chopped cilantro (optional garnish)
toasted unsweetened coconut (optional garnish)
Heat oil in a large heavy skillet or dutch oven over medium high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, fresh ginger, lemon zest, and red pepper, if using. Cook 3 minutes, stirring frequently.
Add the chickpeas and cook over high heat for a few minutes, or until the chickpeas are beginning to turn golden and coated with the onion – garlic mixture.
Toss in the greens , one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down to make room in the pot before adding the next handful. When all the greens have been mixed in, add the coconut milk, salt, ground ginger and lemon juice. Bring to a simmer, then turn down the heat and cook for 10 minutes, or until the chickpeas are warmed through. Taste and adjust seasonings, if necessary.
Serve hot over baked sweet potatoes with cilantro leaves and toasted unsweetened coconut to garnish.