"Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon."
Ever have one of those mornings where you wake up early all bright eyed bushy tailed and rarin' to go? Me neither...just kidding! Usually I'm crabby in the morning and the promise of a fresh cup of coffee is the only thing that lures me out of my comfy bed; but once in a awhile, I have that rare morning where I'm up at at 'em and this past Sunday was one of those days. I hit up the farmers' market, picked up my homemade jam and even swung by the awesome Mexican mercado by my house-- all before noon! While I was at the farmers' market I ran across some fresh garbanzo beans. I wasn't sure what I was going to do with them but I bought them anyway. I was a bit surprised when the vendor handed me a monster-sized bag with the plant, roots, pods and all. I had a fun time though plucking them off the plant and then shelling the pods. It one of those activities that's simultaneously tedious and relaxing. All I was missing was a rocking chair for the porch.
Come Monday night, Mr. S. and I decided to grill up some fresh swordfish that we had procured from the Nugget in West Sac. We served it up with some delectable truffle butter, basmalti rice and some sautéed beet greens. Have you had beet greens before? They're fab! We love them. Kind of like chard but a tad sweeter and super easy to cook. Anyhow, I wanted to serve up the fresh garbanzos but wasn't quite sure how I wanted to cook them. On the web, I found suggestions for eating them raw or roasting them in the pod, so I decided to just wing it.
Greens from 2 bunches of beets
1 T olive oil
1 small sweet onion, diced
Fresh ground pepper & salt, to taste
- Wash the greens in cold water. Tear into 2-3 inch pieces.
- Heat the olive oil in a pan over medium-low heat
- Add the diced onion and a pinch of salt. Simmer until translucent.
- Add the beet greens. Stir continuously. Cook until wilted.
- Season with salt and pepper.
Feisty Fresh Garbanzo Beans
2 cups fresh garbanzo beans, shelled
1 t or T sriracha, depending on how spicy you'd like it
1 T olive oil
Salt & fresh ground pepper, to taste
Half a lime
- Boil a pot of water. Once water is at a rolling boil, blanch the beans for about two minutes.
- Remove beans from water. Drain. Then shock the beans in ice water. Drain and dry.
- Heat a tablespoon of olive oil in a skillet.
- Add blanched beans. Sautée.
- Add sriracha. Stir well.
- Remove from heat. Season with salt and pepper.
- Squeeze the juice of half a lime over the top.