This makes an excellent pasta dish, though couscous or any cooked grain would also be good. Use any cooked or canned beans you have on hand.
3 T olive oil
1 medium onion, chopped
2 to 3 cloves garlic, minced
1 t ground coriander
1/4 to 1/2 t crushed red pepper flakes
1/2 t salt
4 c greens, washed and chopped
1 c diced canned tomatoes with juice or 1 c chopped fresh tomato
1 c cooked garbanzo or other beans
1/2 c liquid from cooked or canned beans, or stock or water
1. Heat the oil in a large skillet. Add the onion and garlic and cook until onion is soft, but not browning. Stir in the spices and salt and cook for a minute. Add the greens and stir them in well.
2. When the greens have wilted, add the tomatoes, beans and the bean cooking water. Bring to a simmer and cook for 10 to 15 minutes. You can cook this until most of the liquid evaporates or leave the mixture a little saucy.
3. If you’re using pasta, add the cooked, drained pasta to the skillet and stir to combine. You may need some additional pasta water. For couscous or other grain, either top it with the greens and beans or serve it alongside…