Wednesday, March 16, 2011
1 slice whole grain bread, coarsely chopped
1 large clove garlic, smashed
Ñora pepper (or sub a dash of sweet paprika)
3-4 large handfuls red frisee mustard, coarsely chopped (or sub baby arugula & spinach)
1 can chickpeas, rinsed (or sub home-cooked)
Salt & freshly ground black pepper
Small handful flat leaf parsley, chopped
Heat a wide pan over medium-high heat. When hot, add a generous glug or two of olive oil. Add the garlic and let brown on one side, then flip, push to the side, and add the bread to the pan. Toss the bread to coat lightly with oil, and then toast, tossing from time to time, until golden. Add the greens and a generous sprinkling of ñora pepper (and a little more olive oil if the pan is getting dry) and turn the heat down to medium. Saute for a few minutes, stirring, until the greens are just wilted.
Add the chickpeas, a couple dashes of cumin, salt, and a liberal dousing of pepper, and cook for a minute or two until the chickpeas are heated through. Stir in the parsley to taste, turn off the heat, and let sit for 5 minutes to allow flavors to blend.
Serves 2 for a light lunch.