I bought a new cookbook this summer that sounded right up my kitchen—Super Natural Every Day. Author Heidi Swanson blogs at 101 Cookbooks. 101 Cookbooks has a fun premise for someone like me who has a hard time resisting another cookbook—Heidi decided to cook her way through her own collection of more than 100 cookbooks and chronicle the recipes. Her site has since evolved and continues to be an exploration of recipes in her life, focusing on natural, whole foods; I imagine her writing is now famous enough that she makes a living as a blogger. And a cookbook author, because the two help support each other. At any rate, I bought her new cookbook. Heidi is a fabulous writer and when I have time I indulge myself by catching up with her blog.
In Super Natural Every Day, there is a recipe for Chickpeas and Dandelion Greens. Here is my twist, with mizuna, another green (with a bitter edge of flavor) that we find in our Ranui Gardens CSA box this week.
2 cups cooked chickpeas (otherwise known as garbanzo beans), or 1 (15-ounce can) garbanzo beans, rinsed and drained
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
¼ teaspoon red pepper flakes
½ pound (or so) mizuna leaves
1 teaspoon sherry wine vinegar
¼ cup toasted pinenuts or walnut pieces
Put the oil, garlic, red pepper flakes and some salt in a large skillet. Heat over a low flame, stirring often, until the garlic begins to sizzle, but before it gets any brown color at all. Stir in the chickpeas. Add the mizuna to the skillet and stir as it wilts. Sprinkle on the sherry wine vinegar, stirring. Transfer to a serving dish and garnish with the nuts.
Makes 2 to 4 servings.