We have been increasingly expanding our familiarity with different greens since joining Clark Organic Farm’s CSA last year. I’ve never quite known what to do with greens outside of serving them as a side, so when I came across Melissa Clark‘s recipe for incorporating greens – and fennel and scallions which were also part of the share – I was excited to try it.
One of the best parts of this particular recipe is that it is not only meatless, but different greens and herbs can be substituted depending on seasonal availability. That makes this a true winner in my mind.
The recipe can be found through this link, available as a gifted free recipe through my subscription to the NY Times.
Chickpea Stew with Orzo and Mustard Greens
Melissa Clark in the New York Times
Ingredients
- Olive oil
- Carrots
- Fennel or celery
- Onion
- Garlic
- Red Pepper flakes
- Rosemary
- Chicken broth (or water)
- Chickpeas
- Cherry or grape tomatoes
- Orzo
- Greens – I used Mustard greens
- Scallions
- Parmigiano-Reggiano
Four Nights A Week 
Leave a comment