Chickpeas with Greens

Thanks to Carol and Robert for sharing their favorite recipe to make when they get collards in their CSA box! They note that it also works great with other hearty greens like kale or chard.

Serve this dish spooned over steamed white or brown rice and finished with a dollop of plain yogurt spiked with chopped fresh cilantro and mint. Don’t rinse the chickpeas after draining them; the starchy liquid that coats them helps to lightly thicken the sauce.

⅓ cup grapeseed or other neutral oil
1 medium yellow onion, finely chopped (1 cup)
1 tablespoon cumin seeds
5 medium garlic cloves, minced
1 tablespoon finely grated fresh ginger
5 teaspoons garam masala
1 teaspoon ground turmeric
Kosher salt
1 pound collard greens, kale, or chard cut into 1-inch pieces (about 3 cups)
Two 15½-ounce cans chickpeas, drained or 3 cups of homemade
Lime wedges, to serve

In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and cook, stirring, until golden brown, about 10 minutes. Add the cumin and cook until fragrant, about 30 seconds. Add the garlic, ginger, garam masala, turmeric and 2 teaspoons salt. Cook, stirring, until fragrant, 45 to 60 seconds.

Add the collards and turn to coat. Cook, stirring occasionally, until the collards begin to wilt and turn bright green, about 2 minutes. Then cover, reduce to medium-low and cook, stirring occasionally, until the collards are tender. Try the greens as you go. If you like them with more texture add the chickpeas much sooner. With tender greens we often add the chickpeas and greens at the same time, as 5 minutes heat on the greens may be enough.

Stir in the chickpeas. Cover and cook until heated through, about 5 minutes. Taste and season with salt. Serve with lime wedges.