Photo by Chelsea Kyle

This recipes picks up speed by calling for (slightly) wet greens. The water that clings to the leaves will help the greens cook; the fact that you don’t have to haul out the salad spinner is a time-saving bonus.

Yield
4 servings

Ingredients

    • ½ cup slivered almonds
    • 2 tablespoons coconut or vegetable oil
    • 1 onion, thinly sliced
    • 2 garlic cloves, finely chopped
    • 1 tablespoon grated or finely chopped fresh ginger
    • 1½ teaspoons curry powder
    • 1 large bunch (about 8 ounces) greens, such as Swiss chard, kale, or collard greens, stems removed and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)
    • 1 (15-ounce) can chickpeas, rinsed and drained
    • 1 (13.5-ounce) can coconut milk
    • 2 teaspoons kosher salt
    • 4 Roasted Sweet Potato halves, cut into ½-inch pieces
    • 1 tablespoon fresh lime juice, plus additional wedges for serving
    • ½ cup chopped fresh cilantro leaves and tender stems, plus more for serving
    • Plain yogurt, for serving

Preparation

    1. Toast the almonds in a small, dry skillet set over medium heat, tossing and stirring frequently until the almonds take on a golden color, 3 to 5 minutes. (Be vigilant—the almonds go from golden to burned like that.) Transfer the almonds to a plate and set aside to cool.
    2. Warm a large Dutch oven over medium-high heat and add the oil. Add the onion and cook, stirring occasionally, until softened a little, about 5 minutes. Add the garlic, ginger, and curry powder and cook, stirring frequently, until it all gets really fragrant, 2 to 3 minutes more.
    3. Add the greens to the pot and stir them into the onion mixture with a wooden spoon, scraping up any browned bits at the bottom of the pot while you do so. (If there are a lot of brown bits and they’re sticking, add a teaspoon or two of water.) Add the chickpeas, coconut milk, 2 cups water, and the kosher salt. Let the whole thing simmer, partially covered, for about 10 minutes.
    4. Add the sweet potatoes to the pot and cook for a minute or two—just enough to warm them through. Stir in the lime juice and cilantro and taste for seasoning; add more salt or lime juice if necessary.
    5. Serve the braised chickpeas in shallow bowls drizzled with yogurt, topped with the almonds and a few cilantro leaves, and with lime wedges on the side.

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