Recipe: Garbanzo Beans and Hearty Greens

Garbanzo Beans and Hearty Greens

Recipe courtesy of Ashley Ritchie RD, LD and inspired by Cooking Light Magazine

This is a very easy and inexpensive entrée choice for busy weeknights. Use your favorite hearty green such as collards, kale, mustard or turnip greens. Serve with a nice crusty piece of whole grain bread to soak up all the tasty juices.

Serves: about 4

4 pieces of uncured bacon
*1 cup carrots, chopped
*1/2 cup onion, chopped
*2 cloves garlic, minced
1 tsp smoked paprika
1/4 tsp salt
1/2 tsp ground cumin
1/2 tsp crushed red pepper flakes
2 1/2 cups low sodium chicken or veg. broth
1 cup water
2 (15 oz) cans garbanzo beans, rinsed and drained
*4 cups hearty greens of your choice, chopped
1/2 cups plain Greek yogurt

Cook bacon in a skillet over medium heat until crisp. Remove the bacon from the skillet, allow to cool and crumble. Drain away most of the drippings; saving about a 1 tsp in the skillet. Add carrots and onions to the drippings in the skillet and cook for 4 minutes, over medium low heat; stirring occasionally. Add garlic and cook for 1 minute, stirring occasionally. Add smoked paprika, salt, cumin, and red pepper flakes and cook for 30 seconds. Stir in broth, water and beans. Simmer for 20 minutes, stirring occasionally. Add the hearty greens. Cover and simmer for 10 minutes or until greens are tender. Ladle into bowls and top with Greek yogurt and bacon crumbles.

*Ingredient is available seasonally at the Serenbe Farmers and Artist Market


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