It’s super easy! You need:
- 1 big onion, very thinly sliced
- 4-5 cloves garlic, chopped or thinly sliced
- 1 lb mixed greens (or kale, or collards, or mustard, or whatever you like)
- can o’ chickpeas
- ton of cracked red pepper
- 1 can veggie stock
- 3-4 lemons
- black pepper, salt, maybe a little cumin or whatever other spices you like
- whatever grain you like (brown rice, couscous, quinoa if you don’t hate yourself for buying it, whatevz you want. wild rice would be nice! or orzo or some other small pasta.)
- sliced toasted almonds. or pine nuts, or whatever crunchy things you like.
Slice the onion, throw it in a large deep pan/cast-iron/whatever you got. No oil yet. Sautee that shit on high until it all starts to brown and caramelize (makes the whole thing sweeter + tastier.) Don’t burn them, you just want them sorta clear and a little bit golden, maybe a little brown on some of the edges. They’re gonna stick a little, that’s okay.
Lower the heat, add a lil’ olive oil, toss in your garlic and as much red pepper as you like and sautee for a little bit. (I use a lot of red pepper, cuz I like things SPICY.) Add a little water and with a wooden spoon deglasse the pan, aka scrape all that burn-y oniony goodness off the bottom of the pan from when you cooked those onions before. Add a can of veggie or mushroom stock, some salt, lots of black pepper, a few teaspoons of honey. Bring to a slow boil. Go ahead and put your water on for your grains now as well, assuming they’re of the variety that takes about 20-30 minutes to cook, and do whatever that requires.
Toss in all those greens and then squeeze the lemons over top of them, sprinkle a little more salt and pepper. (Strain the lemon juice to keep the seeds out, duh.) Cover the whole thing with a big lid for like five minutes, remove, marvel at how much smaller that pile of leaves is after it’s wilted. Stir a little. Add water if necessary, but probably not. The greens continue wilting down and getting darker and should be just barely covered with water, not drowning, but definitely not dry. Keep it at a low simmer for 15-20 minutes (or longer, depending on your pan/green of choice) until things start to look tender and done. Dump those chickpeas in there, stir, simmer for a few more minutes. If you like raisins, those can be a tasty addition at this point too.
Serve over grains and sprinkle with almonds. Voilá! If you eat cheese, some parmesan or other hard cheese (maybe manchego?!) would be nice grated on top as well. If you eat meat or fish, would be tasty under some grilled salmon, chicken, or even a pork chop.
Makes a lot, but just mix all the leftover grains and greens together and then nuke the whole mess for lunch the next day and eat with some tomato soup. A+.