Beans and Greens

With winter weather descending onto the Valley, greens are in abundance in our veggie box! This is one of our family's favorite recipes that can use kale (pictured above) or collard greens or chard.



Start with frying up four slices of bacon (if you'd rather make this a vegetarian meal, heat 2 TBSP of olive oil). Remove the cooked bacon and set aside, leaving the drippings. Chop one large carrot and half an onion and sautée about 4 minutes. Add 2 minced garlic cloves and sautée one more minute. Add 1/2 tsp salt, 1/4 tsp cumin, and a dash of red pepper flakes or cayenne pepper. Stir and cook one more minute. Add 2 1/2 cups chicken broth (or vegetable broth to keep it vegetarian), 1 cup water, and 2 cans garbanzo beans (also known as chickpeas). Bring to a boil. Reduce heat and simmer 20 minutes.



Add 4 cups of chopped kale leaves (strip the leaves off the stems first). Cover your pot and simmer 10 more minutes, stirring occasionally, until kale is tender. Ladle mixture into bowls and top with crumbled bacon, a large scoop of plain yogurt (or sour cream), and a squirt of lemon juice! Enjoy!



Adapted from a Cooking Light recipe.