I probably sound like a broken record. It's so easy! Simple meals are the most satisfying! I've fed you excessive amounts of beans, lentils and whole grains for the last few months with all these easy-when-you-come-home-from-the-gym explanations, but I'm embracing it because this is what my dinner table looks like at the moment.
It's generally well known that time consuming dishes can be extremely comforting. Lasagna, for instance, or braised short ribs over creamy polenta. Something that takes hours to cook, perfuming the kitchen, might seem more appealing than say, chickpeas with spicy greens. But I think there is a case to be made.
Just consider the following: grilled bread smeared with olive oil, red pepper flakes sprinkled throughout wilted, garlicky greens. And then, a dusting of Parmesan cheese right at the end. It's a simple meal with just as straightforward a preparation. I crave it after a cardio session at the gym or a long day at work. It's also well suited for any evening you aren't interested in following a detailed recipe. It's a reliable meal served in a flash, and I can't seem to get enough of it lately.
CHICKPEAS WITH SPICY, WILTED GREENS
Since beans are the main event here, it's wonderful to make them yourself because the texture is better. But if you're pressed for time, canned is a good alternative.
Serves 2
Omit the cheese, and this dish instantly becomes a vegan option.
4 cups cooked chickpeas, or 2 cans
Paprika
1 bunch kale, or other dark green, torn
3 garlic cloves, minced
Generous pinch of red pepper flakes
1/2 cup chicken stock
Parmesan cheese, for dusting
Bread loaf, sliced
In a medium saucepan, heat two turns of extra-virgin olive oil over medium high heat. Add chickpeas and season with salt, pepper and paprika. Toss to coat and cook until chickpeas begin to brown a bit.
While the beans cook, sear bread drizzled with oil over a hot grill pan until sufficiently charred. Rub with garlic for extra flavor.
Reduce heat slightly and add the kale and garlic. Season with more salt and pepper and add the red pepper flakes. Pour in chicken stock and cook until stock has reduced slightly. Sprinkle with Parmesan cheese before serving.
