Coconut Lime Braised Collards with Chickpeas and Miso-Ginger

in·ter·rupt
ˌin(t)əˈrəpt/
verb
  1. stop the continuous progress of (an activity or process).
  2. break the continuity of

In case you missed it, and I wouldn’t blame you if you did, love & cutlery went dark for a while. Three whole years to be exact. Why?  Well, dear reader…

Life has this very consistent habit of changing. It shifts and moves in ways we can’t see coming. In recent years, some of the changes that these shifts brought my way were good. Some were very difficult. I refrain from saying any were bad because, well, no matter the change, I learned something every time. And that, my friend, is what I believe to be the point of it all.

The reasons I have resumed posting are numerous. I’ve started posting again to regain a very powerful outlet. Cooking, for me, has always been a source of zen. The kitchen is my dojo and my easel. This is where I’m most at peace.

So, without further ado, I give you…

 

Coconut Lime Braised Collards with Chickpeas and Miso-Ginger 

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2 Bunches (about 6 cups) collard greens, washed, stems removed, chopped

1 Can unsweetened coconut milk

1 Can chickpeas/garbanzo bean, drained and rinsed

1 Small vine tomato or roma, diced

1 Three finger pinch of red pepper flakes

2 Tbsp coconut oil

1 Lime, juiced

1 Tbsp miso paste*

2 Inch knob of fresh ginger (about the size of an average adult thumb), peeled and grated*

1 C vegetable broth*

1/2 Tsp salt (or to taste)

*You can purchase Miso Ginger broth from Trader Joe’s and use 1 C of this in place of the 3 ingredients above – check the label if you have food restrictions

In a heavy pot or dutch oven, heat the coconut oil over medium heat. Add red pepper flakes, miso paste and ginger. Move around a bit and heat for about 15-30 seconds. Add collards and stir. Heat, stirring a bit, for about 2 minutes. Add diced tomatoes. Stir and cook another minute or two.  Add coconut milk and broth. Stir to immerse collards. Raise heat to bring to a soft boil, then reduce heat to a low simmer. Cover and cook for about 10 minutes. Uncover and add chickpeas, continue to simmer for 15 minutes. The remaining liquid should be thick and have reduced by more than half. If you find they are a bit too watery, simply continue to simmer uncovered, keeping an eye on them.  Once the liquid has reduced, add lime juice, stir and remove from heat. Salt to taste.

That’s it. You’re done. Easy, right?

I could eat a big ass bowl of this and be content, though,  you can serve this alongside some grilled fish or shrimp for a little more substance.

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