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Stir-Fried Spiced Collards and Chickpeas
This treatment keeps collards bright and vibrant while adding spice and texture. Serve over rice or another grain.
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MAKE AHEAD: The cooked dish can be refrigerated for up to 1 week.
1 1/2 pounds collard greens
3 tablespoons unsweetened dried coconut
3 tablespoons boiling water
1/2 teaspoon ground turmeric
1/2 teaspoon ancho chili powder
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
1 teaspoon cumin seed
1 teaspoon mustard seed
1/2 teaspoon crushed red pepper flakes
1-inch piece fresh ginger root, peeled and finely chopped
2 cloves garlic, finely chopped
14 ounces canned, no-salt-added chickpeas, drained and rinsed (may substitute cooked-from-scratch chickpeas, drained)
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons fresh lime juice
Cut the collard leaves from the stems; discard the stems or save them for another use. Stack, roll and thinly slice the collard greens, then transfer them to a salad spinner; rinse and spin dry.
Combine the coconut and the boiling water in a small bowl; sprinkle in the turmeric and ancho chili powder and stir well.
Pour the oil into a large skillet or wok over medium heat. Once the oil shimmers, add the onion; cook until tender, about 5 minutes.
Add the cumin and mustard seeds, crushed red pepper flakes, ginger, garlic and chickpeas; cook until the spices become fragrant, the ginger and garlic are tender and the chickpeas have warmed through, 2 or 3 minutes.
Add the shredded greens, salt and pepper; increase the heat to medium-high and cook, stirring vigorously, until the greens wilt but don’t lose their color, about 5 minutes. (If they stick to the pan, add a little water.)
Stir in the coconut mixture and lime juice. Taste, and add salt and pepper if needed. Serve with rice or another grain of your choice.
Nutrition Per serving: 220 calories, 10 g protein, 32 g carbohydrates, 8 g fat, 3 g saturated fat, 0 mg cholesterol, 330 mg sodium, 11 g dietary fiber, 3 g sugar
From: The Washington Post, adapted from Leon: Fast Vegetarian by Jane Baxter and Henry Dimbleby