Wilted Baby Leaf Greens with Lemon Chickpeas
Friday, February 12, 2016
I picked up some pretty green greens at the farmer's market this week in order to add a bit of goodness to my weeknight indulgence sessions.
I particularly liked the sound of them because they were called baby leaf greens, which sounded cute at the time, but don't underestimate the flavour or superpowers of these 'babies'. They're totally delicious, packed with digestive fibre (they take quite a few bites), Vitamin C to steer clear of that Winter cold that's 'going around' and Folate that's great for fertility.
Of course, I had to complicate things a little and throw in some chickpeas, because they're healthy and packed with protein and well, because I love them.
This is the perfect side chick to your main event and even delicious as the main event itself, maybe topped with some organic eggs and baked for 10 minutes.
Try it out!
Wilted Baby Leaf Greens
with Lemon Chickpeas
YOU WILL NEED:
1 TBSP BUTTER, UNSCENTED COCONUT OIL OR OLIVE OIL
200G BABY LEAF GREENS
1 CAN ORGANIC CHICKPEAS, DRAINED
1 CLOVE GARLIC, FINELY CHOPPED
JUICE OF 1 LEMON
SEA SALT AND PEPPER
1/4 CUP WATER
Wash and trim the end off of the baby greens.
Heat the oil or butter in a pan and cook the garlic on a low heat, until slightly softened.
Add the chickpeas, turn up the heat and let them cook until any liquid has evaporated and the chickpeas are slightly toasted and browned.
Add the lemon juice and mix. Let the liquid evaporate almost completely.
Add the baby leaf greens and mix in with the chickpeas so they start to wilt. Allow the greens to be at the base of the pan.
Add the water and mix until it is completely evaporated.
Season with chili flakes, sea salt and pepper.
Enjoy immediately or up to two days.