Oh, greens, we were beginning to tire of you. We had two giant bins of collards donated this week from our friends the Grahams and from Paul, a dear friend who organizes a local middle school garden. They were fresh and pest- and sand-free, but I kind of hated to see them. This has been an unusually good year for greens. They're beginning to feel like okra in September. Enough already.
Fortunately, our morning café food prep volunteers have become extremely adept greens-prep artists. They got it all lunch- (and freezer) ready in no time. In the last couple weeks we’ve served trusty Beans and Greens, Sweet Potato Fritattas with greens, a variation of this soup with greens floating in it, and Quiche - with greens. Today it was back to beans and greens with a little twist: a little more garlic, a lot more onion, copious curry, and garbanzos – served on rice. I know you can figure out a recipe on your own, but here’s one to get you started. They were good, and people loved them as usual, and by the end of the day, I liked them again too. Good ol' greens.
Curried Greens and Beans
1 large sweet onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons curry powder
2 bunches of collard greens (or mustard or turnip)
2 cups cooked garbanzo beans (aka chickpeas)
Chop and rinse greens and set aside. Sauté onion and garlic in olive oil in a large skillet or dutch oven-type pan. When onion is translucent, mix in curry powder. Add greens gradually, preferable still dripping with rinse water. Add a little water if necessary to keep from sticking. As greens wilt, slowly add the rest while turning with a spatula so new greens are on the bottom. When all the greens are in, sprinkle with soy sauce or Bragg's liquid aminos. When liquid begins to sizzle, cover and turn to low. Steam greens until tender, turning frequently. When tender (20-30 minutes), gently add garbanzo beans to pan and reheat. Serve on rice with pepper sauce, or the Graham's Hot Pepper Jelly.