Gomen (Collard Greens) with Rice and Chickpea Salad

Instructions

1. 1Wash the about 450 g of collard greens. Remove any tough stems. Chop the leaves into 2.54 cm pieces.
2. 2Peel and finely chop the 1/2 medium onion. Peel and mince the 3 cloves of garlic. Grate or mince the 1 teaspoon of ginger.
3. 3Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the minced garlic and ginger and cook for another 1 minute until fragrant, stirring constantly.
4. 4Add the chopped collard greens and the 1/2 teaspoon of turmeric to the pot. Stir well to coat the greens. Cover the pot and cook, stirring occasionally, until the collard greens are wilted and tender, about 10 to 15 minutes. Season with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
5. 5While the greens are cooking, prepare the chickpea salad. In a medium bowl, combine the 1.5 cups of cooked chickpeas, the 1/2 cup of diced red bell pepper, and the 2 tablespoons of lemon juice.
6. 6Chop the 1/4 cup of cilantro. Add the chopped cilantro to the chickpea mixture. Season the chickpea salad with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Stir everything together until well combined.
7. 7Serve the sautéed collard greens alongside the chickpea salad and the 4 cups of steamed white rice.

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