MIXED GREENS GALETTE WITH ONIONS AND CHICKPEAS
A tasty way to use bagged greens in a dish with Middle Eastern overtones. I use bagged Southern greens mix for this, a robust mix of collards, kale, turnip greens and spinach, all washed, chopped and ready to go. The filling has Middle Eastern overtones, with lots of well-cooked onion and the Middle Eastern blend of thyme, sesame and ground sumac called za'atar. You can make za'atar yourself or buy it from Middle Eastern markets or Penzey's Spices.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 2h30m
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Mix together the dough for the crust and set it in a warm spot to rise. Meanwhile prepare the filling.
- Bring a large pot of water to a boil. Fill a bowl with cold water. Cut the onion into quarters, cutting from root to stem end, then cut thin slices across the grain.
- When the water in the pot reaches a boil, salt generously and add the greens. Boil for about 3 minutes, until tender. Use a skimmer to transfer the greens to the bowl of cold water, then drain. Take the greens up by the handful and squeeze out excess water. You can squeeze out the water most effectively if you take up small handfuls. Then coarsely chop (they are already chopped but the stems can be big). Set aside.
- Heat the olive oil over medium heat in a wide saucepan or a large skillet and add the onions. Cook, stirring often, until soft and golden, about 10 minutes. After the first couple of minutes of cooking add a generous pinch of salt so they don't brown too quickly or stick to the pan. When the onions are nicely colored and soft add the garlic and continue to cook for another 30 seconds to a minute, until fragrant. Stir in the greens and combine well with the onions. Add the za'atar and season to taste with salt and pepper. Stir in the chickpeas, taste and adjust seasonings, and set aside.
- Beat the eggs in a large bowl. Crumble in the feta and stir in the greens mixture. Stir well to combine.
- Dust a large work surface with flour and turn out the dough. Shape into a ball and let rest for 5 minutes. Then roll out into a thin round, 16 to 18 inches in diameter. Line a sheet pan with parchment and place the round in the middle, with the edges overlapping the pan (this will eliminate the need to lift the galette once it is filled). Place the filling in the middle of the rolled out pastry and spread it to a circle, leaving a 3 or 4-inch margin all the way around the pastry. Fold the edges in over the filling, pleating them to cover the filling and drawing them up to the middle of the galette, so that the filling is enclosed. The finished galette should be about 10 to 11 inches in diameter. There can be a small circle of exposed filling in the middle but it shouldn't be more than an inch in diameter. Cover with plastic wrap and place in the freezer for 45 minutes to an hour.
- Meanwhile, heat the oven to 375 degrees. Remove the galette from the freezer, brush with egg wash, and place in the oven. Bake 50 minutes, or until golden brown. Remove from the oven and let sit for at least 15 minutes before serving.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 11 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 340 milligrams, Sugar 3 grams, TransFat 0 grams
HARVEST VEGETABLE PANCAKE WITH GREENS AND GOAT CHEESE
Bring vibrant color and sweetness to an ordinary potato pancake with grated beets and carrots. This protein-rich version also includes chickpeas.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Bring potato to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes; drain.
- Grate beets and carrots on the large holes of a box grater into a large bowl (or shred in a food processor). Stir in chickpeas, potato, flour, and 1 teaspoon salt. Season with pepper.
- In a large nonstick straight-sided skillet, heat 1 tablespoon oil over medium heat. Add beet mixture, and firmly press evenly into pan using a flexible spatula. Cook, undisturbed, 10 minutes. Remove pan from heat, cover with a serving platter, and carefully invert pancake onto platter. Slide pancake back into pan, and cook until crisp and brown around edge, 10 to 12 minutes. Invert pancake onto platter.
- In a medium bowl, toss salad greens with remaining 2 tablespoons oil and the lemon juice. Season with salt and pepper. Top pancake with salad and goat cheese, and cut into wedges.
MIXED GREENS GALETTE WITH ONIONS AND CHICKPEAS
Number Of Ingredients 1
Steps:
- PREPARATION Mix together the dough for the crust and set it in a warm spot to rise. Meanwhile prepare the filling. Bring a large pot of water to a boil. Fill a bowl with cold water. Cut the onion into quarters, cutting from root to stem end, then cut thin slices across the grain. When the water in the pot reaches a boil, salt generously and add the greens. Boil for about 3 minutes, until tender. Use a skimmer to transfer the greens to the bowl of cold water, then drain. Take the greens up by the handful and squeeze out excess water. You can squeeze out the water most effectively if you take up small handfuls. Then coarsely chop (they are already chopped but the stems can be big). Set aside. Heat the olive oil over medium heat in a wide saucepan or a large skillet and add the onions. Cook, stirring often, until soft and golden, about 10 minutes. After the first couple of minutes of cooking add a generous pinch of salt so they don't brown too quickly or stick to the pan. When the onions are nicely colored and soft add the garlic and continue to cook for another 30 seconds to a minute, until fragrant. Stir in the greens and combine well with the onions. Add the za'atar and season to taste with salt and pepper. Stir in the chickpeas, taste and adjust seasonings, and set aside. Beat the eggs in a large bowl. Crumble in the feta and stir in the greens mixture. Stir well to combine. Dust a large work surface with flour and turn out the dough. Shape into a ball and let rest for 5 minutes. Then roll out into a thin round, 16 to 18 inches in diameter. Line a sheet pan with parchment and place the round in the middle, with the edges overlapping the pan (this will eliminate the need to lift the galette once it is filled). Place the filling in the middle of the rolled out pastry and spread it to a circle, leaving a 3 or 4-inch margin all the way around the pastry. Fold the edges in over the filling, pleating them to cover the filling and drawing them up to the middle of the galette, so that the filling is enclosed. The finished galette should be about 10 to 11 inches in diameter. There can be a small circle of exposed filling in the middle but it shouldn't be more than an inch in diameter. Cover with plastic wrap and place in the freezer for 45 minutes to an hour. Meanwhile, heat the oven to 375 degrees. Remove the galette from the freezer, brush with egg wash, and place in the oven. Bake 50 minutes, or until golden brown. Remove from the oven and let sit for at least 15 minutes before serving. Tips To make your own za'atar mix together 2 tablespoons dried thyme, 1 1/2 teaspoons sesame seeds, 1 1/2 teaspoons sumac and 1/8 teaspoon salt. Keep in a jar. Advance preparation: The finished tart is delicious at room temperature and will hold out of the refrigerator for several hours. The filling can be made through Step 4 up to four days ahead and kept in the refrigerator. The assembled galette can be frozen for up to a month. Double wrap with plastic wrap before freezing. Transfer directly from the freezer to the oven for baking; increase baking time by 10 to 15 minutes.
SPICED CHICKPEAS AND GREENS FRITTATA
When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper
Provided by Molly Baz
Categories Bon Appétit Egg Brunch Dinner Frittata Chickpea Curry Garlic Leafy Green Sour Cream Mayonnaise Vegetarian Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 tsp. salt in a bowl until no streaks remain.
- Heat 2 Tbsp. oil in a medium cast-iron or ovenproof nonstick skillet over medium-high. Add chickpeas and curry powder and season with salt. Cook, tossing occasionally, until golden brown, 6-8 minutes. Transfer 1 cup chickpeas to a bowl; set aside.
- Reduce heat to medium, add onion, sliced garlic, and remaining 2 Tbsp. oil to chickpeas in skillet and cook, stirring occasionally, until onion is softened and starting to brown, 7-9 minutes.
- Add a handful of greens and 2 Tbsp. water and cook until slightly wilted. Continue adding greens a handful at a time, letting them wilt slightly before adding more, until all greens are wilted, about 5 minutes total; season with salt. Let cool 3 minutes.
- Return pan to medium-low, pour in egg mixture, and cook, stirring eggs and swirling pan often, until edges are just set (texture should be like a very soft scramble), about 6 minutes. Transfer to oven and bake frittata until puffed slightly and center is barely set, 10-15 minutes. Let cool 5-10 minutes.
- Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt.
- Serve frittata with garlic mayo and reserved chickpeas.
More about "mixed greens galette with onions and chickpeas recipes"
OLIVE OIL GALETTE WITH SPICY GREENS RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (34)Author Andy BaraghaniServings 4Estimated Reading Time 6 mins
- Whisk flour, sugar, and salt in a large bowl to combine. Whisk together yogurt and oil in a small bowl (it won’t be perfectly smooth). Make a well in center of dry ingredients and scrape in yogurt mixture. Using a fork, gradually incorporate dry ingredients into yogurt mixture, then use your hands to work together until a shaggy dough forms (you can also turn out onto a surface if that’s easier). If the dough doesn’t come together in 1 piece, knead in 1 Tbsp. ice water. Shape dough into a 1”-thick disk. Wrap in plastic and chill at least 2 hours and up to 12 hours.
- Heat oil in a large skillet over medium. Add leek and cook, stirring, until softened and wilted (don’t let it take on any color), 6–8 minutes. Add garlic and red pepper flakes and cook, stirring, just until garlic begins to soften, about 1 minute. Add Swiss chard by the handful, letting each addition wilt slightly before adding more; cook, stirring often, just until chard is tender, about 4 minutes. Remove from heat; season with salt and pepper. Transfer Swiss chard mixture to a large bowl and let cool 20 minutes. Mix Parmesan into filling.
- Preheat oven to 400°. Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 12” round about ⅛” thick. Slide dough and parchment onto a baking sheet. Scatter filling over dough, leaving a 1½” border. Bring edges of dough up and over filling, overlapping as needed; brush dough with egg. Chill in freezer 10 minutes.
- Bake galette, rotating front to back halfway through, until crust is golden brown and cooked through, 40–50 minutes. Let cool slightly on baking sheet.
GREENS AND ONION GALETTE WITH CREME FRAICHE AND COMTé
From sbs.com.au
HOW TO MAKE VEGETABLE GALETTES - SERIOUS EATS
From seriouseats.com
MIXED GREENS GALETTE WITH ONIONS AND CHICKPEAS RECIPE
From pinterest.com
CHICKPEAS AND GREENS RECIPE | BON APPéTIT
From bonappetit.com
SAVORY GALETTE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
MIXED GREEN AND CHICKPEA SALAD WITH DIJON-TARRAGON VINAIGRETTE
From weightwatchers.com
MIXED GREENS GALETTE WITH CARAMELIZED ONIONS & GOAT CHEESE
From cleaneatingmag.com
CARAMELIZED ONION AND GRUYèRE GALETTE | LEITE'S CULINARIA
From leitesculinaria.com
RECIPE: GREENS AND CHICKPEA GALETTE | KCRW
From kcrw.com
MIXED GREENS GALETTE WITH ONIONS AND CHICKPEAS
From diningandcooking.com
MIXED GREENS GALETTE WITH ONIONS AND CHICKPEAS RECIPE
From cooking.nytimes.cf
NYT COOKING - GREENS RECIPES
From cooking.nytimes.com
MIXED GREENS CHICKPEA SALAD RECIPE (HEALTHY) - TODAY'S DELIGHT
From todaysdelight.com
MIXED GREENS GALETTE WITH ONIONS AND CHICKPEAS RECIPES RECIPE
From food-recipe.info
MIXED MUSHROOM & ONION GALETTE RECIPE | COLES
From coles.com.au
MIXED GREENS GALETTE WITH ONIONS AND CHICKPEAS RECIPE
From pinterest.com
11 SIMPLE MEALS FOR SINGLES - HEALTHY FOOD GUIDE
From healthyfood.com
ONION GALETTE RECIPE BY DANIELLE ALVAREZ. | HOUSE & GARDEN
From houseandgarden.co.uk
RICH SPANISH CHICKPEA SOUP RECIPE - VISIT SOUTHERN SPAIN
From visitsouthernspain.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love