Garlic Braised Greens and Chickpea Salad
This Garlic Braised Greens and Chickpea Salad is vibrant, nutritious, and packed with flavor—a perfect easy dish for any meal or side!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 cup kale stems removed and roughly chopped
- 2 cups collard greens stems removed and roughly chopped
- 2 cups mustard greens stems removed and roughly chopped
- 1 cup Swiss chard stems removed and roughly chopped
- 3 cloves garlic minced
- 1 cup chickpeas cooked and rinsed (if using canned beans)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
Prepare the Greens
- Start by washing and preparing all the greens. Remove the stems and roughly chop the kale, collard greens, mustard greens, and Swiss chard. Set them aside.
Sauté the Garlic
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the minced garlic. Sauté for about 1-2 minutes until fragrant, taking care not to let it burn.
Braise the Greens
- Add the chopped greens to the skillet, starting with the collard greens, followed by the kale, mustard greens, and Swiss chard. Stir well to combine with the garlic. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Sauté for about 5-7 minutes, or until the greens are wilted and tender.
Add the Chickpeas
- Once the greens are tender, add the cooked and rinsed chickpeas to the skillet. Stir everything together, allowing the flavors to meld for another 2-3 minutes.
Serve
- Remove the skillet from the heat. Taste and adjust seasoning if necessary. Serve the Garlic Braised Greens and Chickpea Salad warm or at room temperature, and enjoy the vibrant flavors!
Equipment
- Large Skillet
- Wooden Spoon
- Measuring Cups and Spoons
- Cutting board and knife
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat to preserve texture and flavor.
- Feel free to substitute or mix greens based on seasonal availability.
- Add fresh herbs or seasonal veggies to customize the salad year-round.
- Boost protein by adding cooked quinoa, lentils, or grilled chicken.