Chickpea Olio

Recipe at a Glance:

1 small or medium onion, cut into thin slivers
4-5 cloves of garlic, peeled and crushed
1 tbs olive oil
2 bunches of Swiss chard, kale, or spinach, stems removed and torn into medium pieces
pinch of kosher salt
1/2 tsp of crushed red pepper (heat to taste, I like lots!)
juice of one lemon
1/4 cup of wine or stock
1 28 oz can of chopped tomatoes*
1 14 oz can of chickpeas, rinsed and drained**

Prep time: 20 minutes
Cook time: 20 minutes
Utensil/bowl use: Minimal – cutting board, knife, large bowl, large pot, large spoon
Serve for: a hearty, healthy weeknight dinner

While I have my heart set on using this site as a way to “teach” a few of the recipes that pass through my kitchen, this in no way means that I am an expert in it (cue the diaster post of last week). Additionally, I keep no family cookbook or any compendium of recipes that have been passed down over the years. I only know one family recipe by heart and it has the dubious name of “Strawberry Stuff” wherein “Stuff” means a tub of sour cream plus lots of chopped pecans. And because I am also one to try and eat healthily, my memory of this recipe is getting a little rusty and I have my doubts I will be refreshing it any time soon.

So this leaves me trolling the internet for recipes that have an equal mix of ease, health benefits, taste, and last but not least, keep me entertained in the kitchen. Recipes also have to pass Chris’s taste test, which can be difficult considering he met me during a time in his life when he was well into the meat-and-potatoes-make-a-meal camp. Luckily he’s not one to stick his feet in the mud so we have been gradually trying out meals that incorporate greens, beans, and *gasp* no meat.