LEMONY COLLARD GREENS WITH ONIONS AND CHICKPEAS

LEMONY COLLARD GREENS

WITH ONIONS & CHICKPEAS

Delicious and fresh, this collard greens recipe has left us wanting more and more collards! Perfect for spring, collards become spritely when paired with the acidity of lemon and tomatoes and the protein of soft garbanzo beans.

I N G R E D I E N T S

• 1 CUP dried garbanzo beans, or one can cooked (we used PNW Co-op garbanzo beans from the LINC Box plant protein share, this can be substituted with bacon if preferred)

• 2 TBSP olive oil

• 1 CUP onion or shallot, diced

• 1 BUNCH collard greens, sliced into 1 inch strips

• 2 CLOVES garlic, minced

• 1 CAN diced tomatoes (we used roasted tomatoes from Jackson Farm, preserved from last year's harvest!)

• 1 lemon, squeezed

• Salt and pepper, to taste

• Optional: 1/2 CUP walnuts, chopped

P R O C E S S

1. If using dried garbanzo beans, soak over night and cook with a drizzle of olive oil in a crock pot all day or for 2-3 hours on the stove, until soft.

2. Sautee onion or shallot with olive oil until translucent. Add the collard greens and garlic, cooking until slightly wilted.

3. Add the diced tomatoes, lemon juice, salt, and pepper. Cook for roughly 5 minutes until the tomatoes break down.

4. Add the garbanzo beans to the mixture, and cook until collard greens reach your desired consistency.

5. Serve as a side or with quinoa as a main dish. Top with walnuts and an extra squeeze of lemon if desired. Feast with the seasons!