You may also like
Categories:
extra-virgin olive oil onion carrots red pepper garlic lemon cumin sweet paprika endive lettuce vegetable broth tomato paste chickpeas lengths eggs cheese extra-virgin olive oil
Viewed: 53 - Published at: 8 months agoIngredients
- 1 tablespoon extra virgin olive oil
- 12 onion, minced
- 2 carrots, thinly sliced
- 1 pinch red pepper flakes
- 8 garlic cloves, thinly sliced
- 12 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
- 12 cup parmigiano-reggiano cheese, freshly grated
- 2 tablespoons extra virgin olive oil, good-tasting fruity
Method
- 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.
