Chickpeas & Broccoli Raab

The combination of any white bean and any dark green leafy vegetable is a happy one. The same basic recipe can be followed using navy, great northern, or cannellini beans and kale, mustard greens, arugula, watercress, spinach, escarole or broccoli. Just change the cooking time accordingly.

2 c. dried chickpeas, sorted and soaked for 8 hours or quick-soaked, then drained
4 cloves garlic, minced
hot pepper flakes
fresh ground pepper
olive oil

Saute garlic and pepper flakes briefly in olive oil. Add the chickpeas and water to cover by 1 inch. Bring to pressure and cook for 20 minutes – reduce pressure under running water. While the chickpeas are cooking, wash:

1 large bunch broccoli raab
and chop into rough pieces; larger near the head and shorter toward the stems. The stems can be used all the way down. Bring a large pot of water to boil; salt generously once it boils and put in the broccoli raab. Cook until reduced in volume, then drain water, replace with cool water and bring to a boil again. Remove from heat and drain. Saute:
2 cloves garlic
hot pepper flakes
briefly in olive oil; turn drained greens into pot and stir to incorporate oil. If necessary, season with salt and pepper.

When chickpeas are done, drain and then season with salt, reserving the cooking water, and turn them into the large pot with the greens. Toss gently to combine & add cooking liquid if necessary. Finish with:
Juice of half a lemon
And top with :
Feta cheese
if desired. Serve over couscous or with flatbread.

orgot to mention in the recipe the reason for boiling twice, for those unfamiliar with this veggie. Broccoli Raab (and rapini) are quite bitter, and if you don’t change the water you’ll get a bitter end result. Mustard greens sometimes need this treatment as well. You just have to taste and see. The other leafy greens don’t need this step.

About 4 servings.

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