Carrots in Citrus Vinaigrette

Short post today! Third recipe from Recipes from the Root Cellar. Super easy to cut in half. I cut mine into matchsticks which took way too long. Next time I might just cut into kind of thin slices. Great way to perk up carrots! Enjoy!

P.S. I used red onions instead of shallots.

 

Carrots in Citrus Vinaigrette
(Serves 4-6)

1 shallot, chopped
1/2 teaspoon finely grated lemon zest
3 tablespoons lemon juice
3 tablespoons orange juice
1/4 teaspoons Dijon mustard
1/2 teaspoon ground ginger
Salt and freshly ground pepper
6 carrots, peeled and cut into match  sticks

1. Combine the shallot, lemon zest, lemon juice, orange juice, mustard, and gingner in a blender and process until smooth. Season with salt and pepper. Pour into a bowl.

2. Bring a pot of salted water to a boil. Add the carrots and blanch until tender crisp, about 3 minutes. Drain.

3. Transfer the carrots to the bowl with the dressing. Toss to coat. Taste and adjust the seasoning.

4. Let stand for at least 30 minutes before serving.

Napa Cabbage and Carrots with Rice Wine-Oyster Sauce

The last few weeks I have not received a box of vegetables due to the holidays and this outrageously icy week we've been having. So I am scraping bottom. Potatoes, carrots, and cabbage are what remain in my kitchen. Thankfully, I put a bunch of stuff in the freezer. I assure you, Mallory and I are not starving.

Determined not to let cabbage become a wallflower, I was ready to see what else I could do with it. I used half a head of cabbage and one carrot. I substituted some red onion for the shallot and dried ginger for the fresh. I think it's supposed to be a side dish, but I served it on top of some steamed rice and decided it served two. However, Mallory and I got about three meals out of it.

What's left in your fridge? Did you stock up on bread and peanut butter?

Napa Cabbage and Carrots with Rice Wine-Oyster Sauce
(Serves 4)

2 tablespoons canola oil
1/4 cup thinly sliced shallot, (1 large)
2 teaspoons minced garlic
4 cups thinly sliced napa cabbage, (about 8 ounces)
1 cup thinly sliced carrot, (1 large)
1 teaspoon sesame oil

1 tablespoon Shao Hsing rice wine, or dry sherry

2 teaspoons oyster-flavored sauce, or vegetarian oyster sauce
1/4 teaspoon sugar
1/8 teaspoon salt


1. Rice Wine-Oyster Sauce: Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl. Set aside.

2. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl canola oil into the pan, add shallot and garlic and stir-fry for 10 seconds. Add cabbage and carrot and stir-fry until the cabbage just begins to wilt, about 1 minute. Stir Rice Wine-Oyster Sauce and swirl it into the pan; cook for 30 seconds. Stir-fry until the cabbage and carrot are tender-crisp, 1 to 2 minutes. Stir in sesame oil. Serve immediately.


Nutrition Info
Serving - 1/2 Cup
Calories - 119
Fat - 8
Fiber - 2

Carrot Spoon Bread

I am very excited to share today's recipe with you for a couple of reasons. First, it is from the cookbook Recipes from the Root Cellar: 270 Ways to Enjoy Fresh Winter Vegetables! A whole cookbook dedicated to winter vegetable cooking! I got it from the library, but I may actually have to purchase this little gem. Honestly, even just from the few hours I have had to look through it - this will be a great asset to anyone who cooks seasonally. I have a fridge full of carrots and I was able to find a recipe that really showcases the carrot in a different way! The other reason is that this is the first time I've made a recipe that calls for whipped egg whites. Every time I read anything about stiff peaks in the context of cooking, I shy away. Not any more! I whipped those bad boys into stiff peaks by hand (wink wink). It took about 5 minutes of work, but I did it! I don't need your stinkin' kitchen aide mixer!

I cut the recipe in half and so there were about three servings . Mallory and I both ate one serving as a fourth meal kind of thing and she has already laid claim to the leftovers for lunch [I ate them for breakfast the next day - oops!]. This would be an excellent dish to bring to a brunch or to go with the Christmas ham. It's really light and airy, tastes almost like a quiche or a frittata but the cornmeal adds a nice flavor.

Overall, my first experience with this cookbook has been amazing. I made two substitution. One was for the tarragon. I didn't have any in my pantry and basil was a good substitute. The other was for the shallots.After reading red onions were a good substitution for shallots, I have gladly switched to the more affordable option. However, this time all I had were white onions. I don't get picky about such thing. I did read somewhere that you can sub a little garlic and white onions for shallots as well. So don't ever feel you have to buy overpriced shallots. Sometimes, I splurge if I really want a recipe to shine, but for the most part I really don't care. I put this recipe together in about 45 minutes - even with the egg white whipping. The glow of mastering a technique and the taste of the final product... so worth it!

Have you made stiff peaks yet?

Carrot Spoon Bread
(Serves 6-8)

2 cups milk
2 medium carrots, peeled and shredded
1 shallot, finely chopped
1/3 cup yellow cornmeal
1 tablespoon butter
1 teaspoon salt, plus more for seasoning
Freshly ground black pepper
1 cup lightly packed grated sharp cheddar cheese (4 ounces)
1 pinch dried tarragon
4 eggs, separated

1. Preheat oven to 400F. Butter a 2-quart souffle dish or 9- by 13-inch baking dish.

2. Combine the milk, carrots, shallot, cornmeal, butter, salt, and pepper to taste in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring, until the mixtures is thickened, 3 to 4 minutes. Remove from the heat; stir in the cheese and tarragon. Let cool until just warm to the touch, about 15 minutes.

3. Stir in the egg yolks until well blended.

4. In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Stir one-third of the whites into the whites into the cornmeal mixture, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.

5. Place the dish in the oven and lower temperature to 375F. Bake for 25-30 minutes, until the top is browned and the center is barely set. Serve immediately.

Beer-Braised Cabbage

I have been told that cabbage is just cabbage and that it's nothing to get excited about. True! I was one of those people last winter when I thought I would scream if I had to eat anymore cabbage. However, this year I have embraced cabbage and it is giving my nothing but love in return. I found this recipe in Cooking for Two: 2010 and it has made me rethink cooked cabbage. Cabbage is not just for slaw.
Braising is making a flavorful liquid and then cooking something in that liquid. Everything that goes into this liquid is amazing - butter, onions, beer, mustard, and apple cider vinegar. The only complaint I have is that it seemed like a lot more than just two servings. I used six cups of thinly sliced cabbage, but next time I'll only use three or four. Honestly, I hope to get a food scale soon! So maybe all of this can be avoided in the future.

I served this alongside roast chicken and root vegetables (recipe coming soon) and it was the perfect winter night meal.

Have you had a revelation about a winter vegetable yet? (Radishes maybe?)

Beer-Braised Cabbage
(Serves two)

2 tablespoons unsalted butter
1 small onion
1/2 cup beer (mild American lager)
1 tablespoon whole grain mustard
1/2 teaspoon dried thyme
3/4 small head green cabbage (12 ounces), cored and sliced thin (about 6 cups)
2 teaspoons cider vinegar
Salt and pepper

1. Melt the butter in a 12-inch skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the beer, mustard, and thyme, bring to a simmer, and cooking until thickened slightly, 1 to 2 minutes.

2. Stir in the cabbage and vinegar, cover, and cook stirring occasionally, until the cabbage is wilted and tender, about 8 minutes. Season with salt and pepper to taste and serve.

Buttermilk-Herb Mashed Potatoes

No words are needed to describe this simple side dish from EatingWell Serves Two. It makes just enough for a couple of bites of mashed potatoes. I used chives as my herb. Just make them and enjoy!

Buttermilk-Herb Mashed Potatoes
(Serves Two)

Peel 1 large Yukon Gold potato and cut into chunks. Place in a small sauce pan and cover with water. Add 1 peeled garlic clove. Bring to a boil; cook until the potato is tender. Drain; add 1 teaspoon butter and 2 tablespoons nonfat buttermilk, and mash with a potato masher to the desired consistency. Stir in 1 1/2 teaspoons fresh herbs. Season with salt and freshly ground pepper.

Creamed Spinach

When you don't have spinach, you can just use kale or probably even collards. This was a popular dish I made last winter. I remember hearing scepticism from the recepient. I think the word "creamed" makes it sound like you are going to dump a can of cream soup into the mix. Not the case at all! This is probably the yummiest way to enjoy your greens and it's the kind of decadence I try to resserve for holidays and special occasions. Butter, heavy cream, and parmesan pretty much cover up the taste of the greens. Eating this everyweek would cause some havoc on my waist line!

This recipe comes from America's Test Kitchen Cooking for Two 2009. (I know everyone is as excited as I am about the 2011 edition coming out in a few months!) You wilt the greens and drain the excess water. Then you saute the onions in butter, add the cream and parmesan, add the greens back and mix. I didn't add a tomato because I didn't have one on hand.

Do you have a recipe that basically kills the nutritional value of the vegetable in it? Point, click, and comment!

Creamed Spinach
(Serves Two)

1 teaspoon olive oil
4 ounces curly-leaf spinach (about 4 cups) stemmed and torn into bite-sized pieces.
1 tablespoon unsalted butter
1 small shallot, minced (about 1 tablespoons)
Salt
1/4 heavy cream
1 tomato, cored, seeded, and cut into 1/2-inch pieces
1/2 ounce Parmesan cheese grated (about 1/4 cup)
Pepper

1. Heat the oil in a large skillet saucepan over medium-high heat untils himmering. Add the spinach, a handful at a time, until wilted. Continue to cook, stirring frequently, until the spinach is uniformly wilted and glossy, about 40 seconds. Drain the spinach in a colander an dpress on the leaves using the back of a large spoon to release any extra liquid.

2. Wipe out the saucepan with paper towels. Melt the butter in the saucepan over medium heat. Add the shallot and 1/4 teaspoon salt and cook until softened, about 2 minutes. Stir in the cream and cook just until warm, about 30 seconds. Off the heat, stir in the drained spinach, tomato, and Parmesan. Season with salt and pepper to taste and serve.

Pan-Roasted Rosemary Carrots

Another carrot recipe! Perfect for your Tiny Tables Christmas dinner. I found this recipe in  Cooking for Two: 2010 one of those America's Test Kitchen cookbooks I love so much. This is a very simple side dish and even if you don't like carrots, you'll probably like these. I watched my taste testers devour these bad boys with no question.

Sure, you could make green bean casserole (hopefully with green beans you froze from the farmers market this summer). But here at Tiny Tables, we're all about enjoying the produce of the season. My carrots were kind of large, so I used three instead of four. The rosemary came from a neighbors yard (they have like three huge bushes - I never pay for rosemary).

Really simple recipe. Basically, you are sauteing the carrots until they get a nice browned look. Then you add the chicken broth and rosemary, cover, and steam the carrots in the liquid until they become tender. Then you take the top off and let the broth evaporate to form this really nice glaze. Voila!

Do you have a recipe that has simple ingredients but flavorful results? Share your recipe in the comments section!

Pan-Roasted Rosemary Carrots
(Serves two)

1 tablespoon vegetable oil
4 carrots, peeled and sliced 1/2 in thick on the bias
Salt and pepper
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
1 small sprig fresh rosemary

1. Heat the oil in a 10-inch skillet over medium-high heat until shimmering. Add the carrots, 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until the carrots are golden brown, 8 to 10 minutes.

2. Stir in the broth and sugar, then add the rosemary sprig and bring to a simmer. Reduce the heat to medium-low, cover, and cook, stirring occasionally until the carrots are tender, 6 to 10 minutes.

3. Uncover, remove and discard the rosemary sprig, and continue to cook until the liquid evaporates, about 1 minute. Season with salt and pepper to taste and serve.

Carrot Salad

It's party season. Amazingly, this puts me in an awkward position. My collection of recipes is growing quickly, but I don't have many recipes that I can throw together quickly for a holiday party. Enter carrot salad debate.

So... I had never eaten carrot salad in my life. It was something you'd see on salad bars or on the plates of the old church ladies. It looked weird and gross. It usually has raisins in it and a creamy dressing which gives it this weird glossy look that says "this is disgusting". But... I found myself with some carrots in my fridge that desperately needed to be used up. I debated on just cooking them and tossing them with butter and brown sugar, but for whatever reason - carrot salad was calling to me.

So I did it. I freaking made carrot salad. And you know what... it's not that bad! Yes, it wasn't gobbled up completely - but I would say that everyone gave it a fair shot and I even witnessed someone going back for more. So that was good enough for me! This is a Barefoot Contessa recipe that I pulled off the Food Network's website. I think what stood out to me in this recipe was the pineapple and lack of Indian spices. Apparently the rage of carrot salad is "Indian spiced". I will say that this would taste pretty good wrapped up in a tortilla with some turkey. This recipe also claims it serves two or three, but that's only if you are going to be eating a large amount. I thought it would be perfect for a dinner party because everyone would just want a spoon full so they could leave room for the other goodies. In fact, I calculated nutrition info as 6 servings. Because honestly, who is going to eat half a pound of carrot salad?

This was also super easy to make. No cooking required! Every home cook has a bag of carrots sitting in the fridge, so this is perfect when you realize at 6:15 you didn't prepare anything for your 7:00 party. I used yogurt instead of mayo for my mayo hating friends and I used regular raisins instead of golden because they were in my pantry. I used fresh pineapple because I have a good enough knife to cut it and it's in season right now. You could buy the pre-cut fresh or canned pineapple and it should be just fine. I shredded carrots in my (very) old Salad Shooter, plumped up the raisins, and dumped all of it with the dressing mix in a bowl and mixed it together. I added a lot more pineapple than was called for in the recipe, because I figured if anything people could pretend to like it by eating the pineapple. Ta da! And I was ready to go out the door.

Have you found yourself making or eating something you relegated to retro recipes? The kinds of things you always saw grandma loving, but swore you'd never eat. Did you realize that they aren't that bad? Share your retro food finds in the comments section!





Carrot Salad
(Serves Six)

1/3 cup golden raisins
1 pound carrots
2 tablespoons freshly squeezed lemon juice
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons sugar
1/2 teaspoon salt
1/3 cup diced fresh pineapple

1. Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.

2. Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.

3. For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve

Nutrition Info:
Calories - 167
Fat - 9g
Fiber - 3g

Sweet Potato and Black Bean Chili

Getting tired of soup season yet? I didn't think so. So today's recipe is another winning combo - black beans and sweet potatoes. Honestly, I could probably just eat both of them cooked and mashed together by themselves. Remember recently we tried out Sweet Potato and Black Bean Burritos - and they were a hit with all who tried them. I was tempted just to make those again, but when I sit down to watch some TV I like the easiness of bowl in one hand spoon in other. It works well.

I also amazingly didn't have to use canned tomatoes. There are still tomatoes in my box? I am really perplexed by this, but I am going to attribute it to our Indian Summer we had this year. Did you know... an Indian Summer is classified by the unseasonably warm temperatures after the first frost that makes the leaves change colors. I did feel strange crunching leaves on the sidewalk with my flip flops. Oh the joys of the South! Back to the tomatoes... because they weren't canned, I added them a little earlier in the simmering process to give them time to break down and flavor the soup.

I topped it with a little sour cream and shredded cheddar. It was super filling and tasty. The chili was made for two servings, but my girlish appetite probably will be pulling three out of this bad boy. The last little bit might have to be eaten with a grilled cheese.

Do you have any out of the norm chili recipes you'll be making this winter? Do you let yours sit in the fridge for seven days before it's ready to be served? Please share in the comments section.





Sweet Potato and Black Bean Chili
(Serves Two)

2 teaspoons extra-virgin olive oil
1 small onion, finely diced
1 small sweet potato, peeled and diced
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon ground chipotle chile
1/8 teaspoon salt, or to taste
1 1/3 cups water
1 15-ounce can black beans, rinsed
1 cup canned diced tomatoes
2 teaspoons lime juice
2 tablespoons fresh cilantro

1. Heat oil in a large sauce pan over medium-high heat. Add onion and sweet potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, ground chipotle, and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from heat and stir in cilantro.

Recipe from Eating Well Serves Two.

Citrus-Scented Black Bean Soup with Chipotle Cream

I want to call this a pantry recipe, but I am not sure it is. I happened to have everything I needed except cilantro and I decided, even though it hurt my soul a little, that we would just go with out it. I also needed a much needed break from greens (see posts here, here, and here! - and that's not even all of them yet). So I went for a black bean soup that I knew Mallory and I would enjoy while watching one of our favorite shows, Big Bang Theory. I also had tons of oranges from my box that needed to be used. The seasons really do determine how I cook.

This is a straight forward recipe and I did only some minor changes. I left out of the cilantro like I said, but it was really only because of a time crunch. I also used cayenne pepper instead of chipotle because that's what I had in my pantry. I also just completely opted out of the green onions and decided they would be no real sacrifice I do not have a micro plane (aka zester). So I actually have to carefully peel off the skins of citrus with a vegetable peeler and then dice it up as fine as I can. I am on the hunt for one at the thrift store, until then... this will do. I also didn't puree it until smooth, but rather used my immersion blender to get it to a nice chunky state.

I actually have a really fun citrus recipe planned, but you will have to wait! Do you use citrus to cook with? Please share in the comments section!








Citrus-Scented Black Bean Soup with Chiptole Cream
(Serves Two)

1 tablespoon extra-virgin olive oil
1 medium red onion, chopped
2 teaspoons ground cumin
1 15-ounce can black beans, rinsed
3/4 cup water
1/2 teaspoon freshly grated orange zest
1/2 cup orange juice
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup chopped fresh cilantro
1 tablespoon lime juice
4 tablespoons reduced-fat sour cream, divided
Pinch of ground chipotle
2 scallions, thinly sliced

1. Heat oil in a large saucepan over medium heat. Add onion, cover and cook, stirring occasionally, until browned, 4 to 5 minutes. Add cumin and cook, stirring, until fragrant, about 30 seconds. Add beans, water, orange zest and juice, salt and pepper; increase heat to medium-high and bring to a boil, stirring often. Transfer to a blender with cilantro, lime juice, and 3 tablespoons sour cream. Puree until smooth (use caution when pureeing hot liquids).

2. Combine the remaining 1 tablespoon sour cream and ground chipotle in a small bowl. Serve the soup garnished with the chipotle cream and scallions.

Recipe from Eating Well Serves Two.

Curried Squash & Chicken Soup

I just call it Thai Butternut Squash soup.

This soup is s(o)uper simple to serve up! So... I think I am just cooking my way through the Eating Well Serves Two cookbook. I actually have come to realize I kind of prefer Eating Well to Weight Watchers cookbooks (previously my all time favorite), because Eating Well seems to realize that there are seasons. Not always, but most of the time I can find recipes that work perfectly with what I have on hand.

The recipe calls for frozen winter squash, but I had pounds of fresh butternut squash sitting in a bowl. So I simply cut them in half (with my very good kitchen knives) and roasted them in a olive oil coated pan. If you buy winter squash at the grocery store, they claim that you can ask the produce guy to cut in half for you. My friend Summer once told me she got Publix to cut her squash. So... I feel confident you can pry into your fresh squash with some effort. Of course, you can take the easy route and buy the frozen stuff.

After I roasted it I scooped it out (yes... I kind of burned my fingers) and then pureed the flesh with my immersion blender. I love that thing! It's as old as me and I can distinctly remember calling it the milkshake maker when I was little. Granny made some awesome blueberry milkshakes. Back to the soup... because the flesh was already hot... I didn't really have to heat it or cook it much. I kind of just dumped the seasonings in, let it simmer for a couple of minutes and then served it.

The recipes says you can leave out the chicken and spinach if you want a simple first-course soup. Or maybe you're like me and just don't have any chicken and spinach around. The recipe also doesn't talk about cooking the chicken, but if you are using raw chicken please cut it very thinly and then cook it until it's done. I bet you could throw it some precooked chicken and it would be fine. I had most everything on hand, and luckily I live next to an Indian-owned convenient store... so finding coconut milk is not a hard task. I forgot to buy limes at the store, so I just used lemon juice from my fridge. I ate this with some simple water crackers and found it quite comforting on these cool nights we've been having.

I actually trippled this recipe and put some of the soup in the freezer. If I remember correctly, I stopped getting winter squash in my box last year around December. I love the taste so much that I wanted to be sure to enjoy it a little longer this time around.

How are you using winter squash this season?






Curried Squash & Chicken Soup
(Serves Two)

1 10-ounce package frozen pureed winter squash
1/2 cup "lite" coconut milk
1/2 cup water
8 ounces boneless, skinless, chicken breast, thinly sliced
1 6-ounce bag baby spinach
2 teaspoons lime juice
2 teaspoons brown sugar
1/2 to 1 teaspoon Thai red curry paste
1/4 teaspoon salt

Heat squash, coconut milk and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.

Indian Spiced Collards and Chickpeas

My weekly vegetable box is truly a magical experience. Now that I've had the box for over a year I've almost become fully acquainted with the South's bounty. However, there was one category I kind of stayed away from last year. Greens. I would always call and say to leave them out of my box. Especially after a really bad run in with Indian spiced mustard green pizza (don't do it!).

But this year I decided I would face my greens and really try to enjoy them. I did decide that perhaps mustards weren't my green of choice, but when I got collards I didn't conveniently ignore them until they were a wilted slimy mess.

First up is another recipe for two from Eating Well Serves Two. If you haven't noticed, I am mildly obsessed with it's waist line friendly recipes. The recipe this week was actually called Indian-Spiced Kale and Chickpeas, but kale is pretty rare in the box so collards it is!

I also get really nervous about any recipe described as "Indian spiced". I don't know what it is, but sometimes those flavors don't translate to my taste buds. However, there was no curry powder in this recipe, just garam masala (which I made myself from spices in my cabinet... save that money honey). I actually loved the way it smelled and knew that this recipe might not be so bad!

Another inconvenient thing was having to prep the collards. Greens often have soil on them and require being washed. I did remember reading somewhere to fill a sink up with water and to swish the greens around and let the grit fall to the bottom. This is what I did and worked quite well.

I served it over brown basamati rice and it was very filling. I wouldn't make this all the time, but I enjoyed it. In short, I think that I am okay with collard greens. I've decided to try using collards in recipes that call for kale or spinach and see how that goes. I have a lot of collards in my fridge right now! I am really excited about a casserole from Eating Well Serves two that I plan to use collards in. Stay tuned!

Have you discovered the greatness of greens yet? How do you prepare them at home?






Indian-Spiced Collards & Chickpeas
(Serves Two)

1 tablespoon extra virgin olive oil
3 cloves garlic, minced
1 to 1 1/2 pounds collards, ribs removed, coarsely chopped
1 cup vegetable broth or reduced-sodium chicken broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala
1/8 teaspoon salt, or to taste
1 15-ounce can chickpeas, rinsed

Heat oil in a Dutch oven over medium-heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add collards and cook, tossing with two large spoons until bright green, about 1 minute. Add brother, coriander, cumin, garam masala, and salt. Cover and cook, stirring occasionally, until the collards are tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.