V Braised Coconut Greens & Chickpeas with Lemon
From thekitchn.com. Takes about an hour start to finish. Serves 4 as a main dish, 6 as a side.
2 teaspoons oil or ghee
1 small yellow onion - chopped
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped - I used tomatoes I still had from my garden and cut them up. I am not crazy about sun dried tomatoes.
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes (optional) - I took one of the farm hot peppers out of the freezer and used that.
1 (15-ounce) can chickpeas, drained and rinsed
1 pound mixed greens - spinach, Swiss chard, dandelion, kale, greens mix - chopped
1 (14-ounce) can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger
Whole roasted sweet potatoes
Cilantro leaves, to garnish
Toasted unsweetened coconut, to garnish - optional - I ate it both ways, and didn't miss it
Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, Swiss chard stems if using, lemon zest, and hot pepper or red pepper, if using. Cook for 3 minutes, stirring frequently.
Add the chickpeas and cook over high heat for a few minutes, or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture. Be careful you don't burn the garlic.
Toss in the greens, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the greens have been added, pour in the coconut milk, salt, ground ginger, and lemon juice. Bring to a simmer, then turn down the heat and cook for 10 minutes, or until the chickpeas are warmed through. Taste and add more salt and lemon juice, if necessary.
Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.
This is thick enough to eat on its own with a fork, but it's also saucy enough to serve over pasta, rice, quinoa, or another grain.
Freezing instructions: Freeze in individual portions for up to 3 months. Allow it to thaw overnight in the fridge and then reheat gently over low heat on the stove.