Prep 10 mins
Cook 10 mins
A budget stretching version of poverty food from the Seattle Times. I plan to substitute the asparagus with green beans later in the summer but now am splurging on the asparagus.
- 1 tablespoon extra virgin olive oil
- 1⁄2 onion, minced
- 2 carrots, thinly sliced
- 1 pinch red pepper flakes
- 8 garlic cloves, thinly sliced
- 1⁄2 lemon, grated peel
- 1 teaspoon cumin, ground, to taste
- 1 teaspoon sweet paprika
- 4 cups curly endive lettuce, coarsely chopped (tiny dandelion greens, baby chard, spinach leaves all OK)
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 15 ounces chickpeas, rinsed and drained (other good-tasting bean OK too)
- 10 asparagus spears, pencil-slip size, trimmed and cut into 2-inch lengths
- 6 hard-cooked eggs, shelled and quartered
- 1⁄2 cup parmigiano-reggiano cheese, freshly grated
- 2 tablespoons extra virgin olive oil, good-tasting fruity
- Film the bottom of a 12-inch skillet with the oil. Warm it over medium high, add the onion, carrots and red pepper, and cook until golden. Stir in the garlic, lemon peel, cumin and paprika, and lower heat. Gently cook garlic until it has softened. Do not brown. Blend should be very fragrant.
- Stir in the greens and wilt over medium high. Immediately add the vegetable broth, stirring in the tomato paste. Simmer uncovered about 5 minutes, or until greens are starting to get tender. Blend in beans to heat through.
- Finally, add the asparagus to the pan and warm. To serve, heap the braise into a shallow bowl. Arrange the egg wedges on the braise, sprinkle with the Parmigiano and the 1 to 2 tablespoons of olive oil. Taste for seasoning. Serve warm.