MIXED GREENS GALETTE WITH ONIONS AND CHICKPEAS
A tasty way to use bagged greens in a dish with Middle Eastern overtones. I use bagged Southern greens mix for this, a robust mix of collards, kale, turnip greens and spinach, all washed, chopped and ready to go. The filling has Middle Eastern overtones, with lots of well-cooked onion and the Middle Eastern blend of thyme, sesame and ground sumac called za'atar. You can make za'atar yourself or buy it from Middle Eastern markets or Penzey's Spices.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 2h30m
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Mix together the dough for the crust and set it in a warm spot to rise. Meanwhile prepare the filling.
- Bring a large pot of water to a boil. Fill a bowl with cold water. Cut the onion into quarters, cutting from root to stem end, then cut thin slices across the grain.
- When the water in the pot reaches a boil, salt generously and add the greens. Boil for about 3 minutes, until tender. Use a skimmer to transfer the greens to the bowl of cold water, then drain. Take the greens up by the handful and squeeze out excess water. You can squeeze out the water most effectively if you take up small handfuls. Then coarsely chop (they are already chopped but the stems can be big). Set aside.
- Heat the olive oil over medium heat in a wide saucepan or a large skillet and add the onions. Cook, stirring often, until soft and golden, about 10 minutes. After the first couple of minutes of cooking add a generous pinch of salt so they don't brown too quickly or stick to the pan. When the onions are nicely colored and soft add the garlic and continue to cook for another 30 seconds to a minute, until fragrant. Stir in the greens and combine well with the onions. Add the za'atar and season to taste with salt and pepper. Stir in the chickpeas, taste and adjust seasonings, and set aside.
- Beat the eggs in a large bowl. Crumble in the feta and stir in the greens mixture. Stir well to combine.
- Dust a large work surface with flour and turn out the dough. Shape into a ball and let rest for 5 minutes. Then roll out into a thin round, 16 to 18 inches in diameter. Line a sheet pan with parchment and place the round in the middle, with the edges overlapping the pan (this will eliminate the need to lift the galette once it is filled). Place the filling in the middle of the rolled out pastry and spread it to a circle, leaving a 3 or 4-inch margin all the way around the pastry. Fold the edges in over the filling, pleating them to cover the filling and drawing them up to the middle of the galette, so that the filling is enclosed. The finished galette should be about 10 to 11 inches in diameter. There can be a small circle of exposed filling in the middle but it shouldn't be more than an inch in diameter. Cover with plastic wrap and place in the freezer for 45 minutes to an hour.
- Meanwhile, heat the oven to 375 degrees. Remove the galette from the freezer, brush with egg wash, and place in the oven. Bake 50 minutes, or until golden brown. Remove from the oven and let sit for at least 15 minutes before serving.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 11 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 340 milligrams, Sugar 3 grams, TransFat 0 grams
MIXED LEAFY GREEN SOUP "CALDO VERDE" WITH CHICKPEAS
Caldo verde means "green broth" in Portuguese, and it is Portugal's unofficial national dish. This beautiful green soup is technically a hot smoothie, since its many nutritious greens are pureed together in a blender. Chickpeas are an important ingredient here, too. Fiber- and protein-rich, they've been shown in studies to help people lose weight. For added protein, top with 4 ounces of shredded chicken or add 2 dozen clams to the broth.
Provided by Rocco DiSpirito
Categories HarperCollins Soup/Stew Leafy Green Kid-Friendly Healthy Low Cal Low Cholesterol Low Fat Small Plates
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pour the olive oil into a large pot, and place over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the onions and paprika; lower the heat to medium; and cook, covered, until tender, 2 to 3 minutes.
- Put the greens into a blender and blend until pureed (you may use a little water to help, or use the wand tool that comes with some blenders to force the greens to blend without water). Pour this mixture into the pot, increase the heat to high, and cook until the water has evaporated from the greens.
- Pour two-thirds of the chickpeas into the blender with 1 cup of the stock and blend until smooth. Add the pureed chickpeas to the pot with the remaining chicken stock and chickpeas and bring to a simmer. Cook covered until the greens are tender and the soup has thickened, about 10 minutes. Season with salt and pepper. Ladle the soup into four bowls and serve.
MIXED GREENS WITH CHICKPEAS
Shaved Parmesan cheese adds nuttiness, and carrots add texture and color, to this easy-to-make salad of chickpeas and mixed greens.
Provided by Martha Stewart
Categories Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a bowl, whisk vinegar, oil, and a pinch of salt.
- Toss remaining ingredients with vinaigrette; season with salt and pepper.
Nutrition Facts : Calories 159 g, Fat 8 g, Protein 7 g
PERFECT MIXED GREENS
A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!
Provided by Mama Luvs Papa
Categories Side Dish Vegetables Greens
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
- Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 16.6 g, Cholesterol 5 mg, Fat 10.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 2250.4 mg, Sugar 8.9 g
SAUTEED MIXED GREENS WITH WHITE BEANS AND GARLIC
Fresh greens combine with pantry classics of olive oil, crushed red pepper and canned cannellini beans in this simple and nutritious side dish that pairs well with hearty entrees, or serve with a side of hot cornbread for a southern meal. This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale and broccoli rabe. NOTE: Make sure fresh greens are rinsed several times in sinkful of water to free dirt and debris; rinse greens until water is clear. Remove any tough stems. From Whole Foods Market recipes.
Provided by kitty.rock
Categories < 30 Mins
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
- Add greens (in batches) and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
- Transfer greens to colander as done and drain.
- Return skillet to heat.
- Add broth to skillet and deglaze, scraping up any browned bits.
- Add beans and simmer until heated through, 2 to 3 minutes.
- Return greens to skillet, toss gently and season with salt and pepper to taste.
HARVEST VEGETABLE PANCAKE WITH GREENS AND GOAT CHEESE
Bring vibrant color and sweetness to an ordinary potato pancake with grated beets and carrots. This protein-rich version also includes chickpeas.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Bring potato to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes; drain.
- Grate beets and carrots on the large holes of a box grater into a large bowl (or shred in a food processor). Stir in chickpeas, potato, flour, and 1 teaspoon salt. Season with pepper.
- In a large nonstick straight-sided skillet, heat 1 tablespoon oil over medium heat. Add beet mixture, and firmly press evenly into pan using a flexible spatula. Cook, undisturbed, 10 minutes. Remove pan from heat, cover with a serving platter, and carefully invert pancake onto platter. Slide pancake back into pan, and cook until crisp and brown around edge, 10 to 12 minutes. Invert pancake onto platter.
- In a medium bowl, toss salad greens with remaining 2 tablespoons oil and the lemon juice. Season with salt and pepper. Top pancake with salad and goat cheese, and cut into wedges.
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