Chickpeas and Greens: Chana Saag

Chickpeas and Greens: Chana Saag

     I'm always trying to find different ways to fit greens into my life. I love all kinds of greens, but I especially love kale. We eat is sauteed with garlic, steamed in salads, and we've even had it roasted in the oven! This recipe is super flavorful, easy, fast, and healthy! Don't be discouraged by the list of different spices, just find your local Indian grocer (ours is the convenience store down the street) and they won't cost you more than $6, and that gets you enough spices for the foreseeable future! While your at the Indian grocer you could also pick up some of that delicious Paneer cheese to add to this dish... yummmmm. Serve this dish with some brown Basmati rice, or other rice of your liking, or cut the carbs and have it all on it's lonesome.


Chana Saag

2 teaspoons olive oil
2 teaspoons mustard seeds
1 small onion, diced small
4 cloves garlic, minced
2 tablespoons minced fresh ginger
1/2 teaspoon red pepper flakes
1 tablespoon curry powder
2 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon salt
1 28-ounce can crushed tomatoes
2 bunches kale (or other greens of your choice), coarse stems removed, chopped finely
1 can chickpeas, drained and rinsed

     Preheat a 4-quart pot over medium heat. Pour 1 teaspoon of oil into the pot and add the mustard seeds. Cover the pot and let the seeds pop for about a minute, or until the popping slows down, mixing once. Add the other teaspoon of oil and saute the onion for 4-7 minutes, until translucent. Add the ginger, garlic, and red pepper flakes, and saute for another minute. Add the tomatoes and mix to deglaze the pot. Let cook for about 3 minutes, then add the curry, cumin, coriander, garam masala, and salt, and mix well.
     Add the kale in batches, mixing after each addition. It may seem like a lot, but it will cook down. Cover the pot, and let simmer for a minute, lift the lid and stir. Do this a few times until the kale is completely cooked down. Simmer and cook covered for 10 minutes, stirring occasionally. The greens should be very tender.
     Add the chickpeas and cook for another 5 minutes or so. Taste for salt, and serve.