Greens and Garbanzos

I've waxed poetic about how incredible beets are before, but did you know that you can totally nom on the leafy tops, too? I recently found out that they are not only edible but delicious, and have subsequently had recurring nightmares about the ghosts of all the poor beet greens I've tossed in the past. With farmer's markets popping up like tourists in the spring, you're bound the end up with a huge pile of leafy greens that you have no idea what to do with. Allow me to offer a solution: Beet Greens and Garbanzo Beans.

This dish is my go-to dinner when I'm too busy/lazy to put together a more complicated meal. It literally takes 15 minutes start to finish, including prep and clean-up, and is packed with protein, fiber, and Vitamin A. You can use chard or spinach in place of beet greens if you prefer, and of course you can mix and match the spices in this little sitr fry to get completely different flavors. 

A few notes on beet greens! Once you get your bounty home, cut the greens off the actual root - otherwise the leaves will suck the moisture out of the beets, which will make the beets tough and less sweet. You can store the greens in the fridge for a couple of days, but try to use them soon for maximum crunchy freshness. If they do end up looking a little wilty, just toss them into big bowl of ice water for 10 minutes before you prepare them - they'll perk right up! 

Beet Greens and Garbanzo Beans

Serves 4

4 cups of beet greens, de-stemmed and roughly chopped (this sounds like a lot, but I promise it's just a medium-sized bunch!)

1 can garbanzo beans, drained

1 tablespoon lemon juice

2 teaspoons garlic powder

2 teaspoons cumin

salt and pepper to taste

olive oil to coat your pan

Grab a big saucepan and heat the oil over medium heat, then throw in your greens. It's okay if they're still a little wet from when you washed them - this will actually help prevent them from burning. Stir this giant pile of foliage around for about 2 minutes, until the greens have cooked down a little bit but still look bright and crunchy. 

Look at that leafy goodness. 

Throw your garbanzo beans into the pot and add the lemon juice, garlic powder, cumin, salt, and pepper, then cook for another 2-3 minutes. Feel free to get crazy at this point if you want - substitute the lemon juice and cumin for soy sauce and powdered ginger for an Asian-inspired meal, or liberally add dried chili flakes and/or Sriracha for a bit of a kick. 

Still gigantic, but wilting down!

Your dish is done when the garbanzo beans are heated through, but you can continue cooking for another couple of minute if you like your chickpeas a little softer. Serve with rice, couscous, or pita bread, and enjoy, preferably with sunshine and fresh air!