Servings: 6

• 1 15oz can chickpeas, rinsed and drained

• Cooking spray

• 2 tablespoons chopped almonds or pine nuts

• 1 to 2 tablespoons olive oil

• One small onion, minced (~3/4 cup)

• 1 to 2 cloves garlic, minced

• 1 large bunch fresh greens, such as collards, kale, and/or spinach

• 1/2 cup coconut milk

• 1/4 teaspoon nutmeg

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 teaspoon tapioca or cornstarch, optional

1. Thoroughly rinse the greens under running tap water and dry in a salad spinner or with clean paper towels. Remove the stems and tear the leaves into small pieces (you should end up with ~6 to 7 cups of prepared greens).
2. Heat olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes or until translucent. Add the garlic and sauté a minute or two.
3. Add the greens a handful at a time while you continue to stir them around until all have been added and they have wilted a bit. Then stir in the coconut milk, nutmeg, salt, and pepper, and cook for 3 to 4 minutes more, until hot.
4. To thicken the sauce, mix the tapioca or cornstarch with a small amount of cold tap water. Mix until lump free and then to the greens and cook until thickened.
5. Top with toasted chickpeas and almonds or pine nuts.

Calories: 388; Total Fat (g): 14.9; Saturated Fat (g): 5.5; Cholesterol (mg): 0; Sodium (mg): 144; Total Carbohydrate (g): 51; Dietary Fiber (g):14.3; Total Sugars (g): 9.3; Protein (g): 16.3; Calcium (mg): 150; Iron (mg): 6; Potassium (mg): 969