Monday, June 8, 2015


Remember when we had that roasted beet, goat cheese & egg sandwich? Well the beet greens looked so green and lovely that I couldn't throw them out. I foodcycled the greens into two tasty dishes.
braised coconut greens & chickpeas over quinoa
2 teaspoons EVOO
1 small yellow onion
4 large cloves garlic, peeled and minced
1 pint cherrie tomatoes, quartered
1 large lime, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes
1 (15-ounce) can chickpeas, drained and rinsed
1 pound beet greens, roughly chopped
1 (14-ounce) can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger
Heat the oil in a Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, lime zest, and red pepper, if using. Cook for 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 they are coated with the onion and garlic mixture. Add tomatoes and saute until soft. 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 and make room in the pot before adding the next handful. When all the greens have been added, pour in the coconut milk, salt, ground ginger, and lime juice. Bring to a simmer, then turn down the heat and cook for 10 minutes, or until the chickpeas are warmed through. Taste and add more salt and lime juice, if necessary. Serve over warm quinoa.
wilted balsalmic honey green crostini
1 whole wheat baguette, sliced
4 ounces goat cheese, softened
1 pound (or less) greens (beet, spinach, collard)
pint cherry tomatoes, halved
2 tablespoons balsalmic vinegar
1/2 teaspoon red chili flakes
teaspoon honey
Sauté the greens in a large pan until just beginning to wilt - mix in vinegar, remove from heat. Toast the baguette slices. Mix the honey, chili flakes and goat cheese - assemble on each crostini, goat cheese mixture, cherry tomatoes, greens. Drizzle any leftover vinegar over the crostini - devour while warm. 

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