braised fresh greens with chickpeas

I was in a bit of a rush to prepare lunch and working with what i had in the garden and fridge today, which led me to experiment, due to the items on hand! This took all of 15 min to prepare.

A mixture of kale, swiss chard and mustard greens braised in a small amount of coconut oil, for a few moments, until wilted and tender.

Add a bit of pepper, Bragg’s amino acids and a touch of lemon juice- i bet you could sub a bit of vinegar here…

a few moments prior to removing from heat. toss in a hand-full of cooked chickpeas, and warm them up in the greens.

Serve like it is, or pack it up as an on the go lunch!

~ by linda on March 21, 2008.