The fact that I haven’t posted anything in a few weeks has been nagging at me. One of my goals for this summer was to try and post something at least once a week, whether it be a recipe, tip, or even just some insight into my organization techniques for my hectic life. But, life happens sometimes, and I can’t complain because my summer has been great so far. Don’t mistake this hiatus from blog posts to mean that I haven’t been creating in the kitchen. While I have been eating out occasionally, most of what I eat is still homemade by yours truly! But, because of my go, go, go days and nights, I’ve been sticking to a lot of my old trusty recipes. I haven’t made anything that made my eyebrows pop up like, wow this is goooood, I need to share this recipe… until last night’s dinner.
As you may know from reading my blog, I joined an organic CSA this year. The beauty of this is that I end up having to buy very few, if any, veggies for the week. The challenging part of this though, is coming up with ideas for meals based on what I’m given, as opposed to getting to pick out my produce for the week. Braising greens are something that I have gotten in my share for more than a few weeks in a row. I’ve cooked them up with tomatoes and balsamic vinegar to bring to a picnic, they were a big hit. I’ve also sautéed them with sweet onions, and served with sunny side eggs for breakfast, another yummy meal. But frankly, they’re not the prettiest thing to take pictures of (a wilted mixture of green looks sloppy no matter how much fuss you put into the plating), and subsequently I never became excited enough about the dishes to try and write up a mouthwatering description.
BUT, of course, since I am writing this, clearly I am excited enough about this dish to disregard the visually unappealing nature and try to get across this dish’s worth based on the flavor!
I’ve been describing this dish as a sort of deconstructed hummus. It has the same creamy, Mediterranean taste as hummus, and most of the basic ingredients one would use to make the dip. The deconstructed part is based on leaving the chickpeas whole instead of blending them with the other ingredients in the dish. Leaving them whole added another texture which was important in breaking the one note texture of the greens mixture.
The secret in this sauce though is the miso. If you’ve ever had miso soup at a Japanese restaurant you may know the flavor, but it’s far from the only use for this delicious ingredient. Miso is a fermented paste made most commonly from soy but there are also other varieties you can buy. I prefer white miso, it has a more mild, salty/sweet flavor. Miso is a complete protein, a good source of b-12, high in antioxidants, and because it is fermented it is an enzyme rich food. It has also been shown to reduce risk for breast, prostate, lung and colon cancers. Adding a little bit of miso not only bumps up the nutritional value but it also enhances the flavors of the sauce.
Here’s how I made it:
I receive a mixture of all different varieties of greens from my CSA. Everything from kale, to collards, to swiss chard, so feel free to experiment with whatever you can find. I prep them by cutting off the thick stems, rinsing and spinning them dry, and simply throwing them in a big pot of heated coconut or olive oil to wilt down stirring occasionally to make sure every leaf gets its chance! If you’re making a lot, try adding the greens in batches so it doesn’t overwhelm your pot.
Once the greens were mostly cooked, I added one box (because they come in boxes instead of cans now!!) of organic garbonzo beans (aka chickpeas) and heated through.
For the sauce: (these measurements are guestimates, because I didn’t realize how tasty it would be to remember to measure!!)
- The zest and juice of 1 lemon
- 2 TBS organic tahini
- 1 TBS organic white miso paste
- A good dash of red pepper flakes (for a little heat!)
Whisk all of the ingredients together in a bowl until it forms a thick paste. Then slowly add water, whisking to combine, until you get your desired consistency. It’s really that simple!
Poured over the dish, this sauce coats the greens and chickpea mixture with just the right amount flavor, brightening the bitterness of the greens and pulling the whole dish together. I served mine with a simple pan seared chicken breast, but I’d be interested to try out it in other ways too; maybe on soba noodles or in a stir fry? Lots of possibilities!!