Are you getting bags and bags of greens in your CSA? Here's a simple lunch you might enjoy: wilted spinach stewed briefly with chickpeas, garlic, and cumin. It's a Spanish dish I gleaned from Ximena Maier's lobstersquad many years ago, around the time she drew my banner illustration. This dish was something I often packed for lunch while substitute teaching because it's healthy and delicious lukewarm right out of my lunch bag. And guess what? It's even more delicious now that the school year is OVER!!! WOOOOO! YEAAAHHHH!!!! TAKE THAT!!!!!!!
Anyway, I made this for lunch last week alongside marinated anchovies on slices of baguette. These are not the incredibly salty anchovies that are listed on pizza menus or mashed into puttanesca sauce (which I also like), but rather fresh anchovies marinated in wine vinegar and then bathed in oil. They're mild and almost refreshing. You can find them in tapas bars all over Spain (called boquerones en vinagre), but also at Russo's in the refrigerated case near the smoked salmon. They're great with beer. And summer vacation! Mark this combo down as one of my favorite lunches ever.
Spinach and Chickpeas with Garlic and Cumin
If I happen to have some olives kicking around, I might add those, too.
1 Tbsp. olive oil
1 small onion, chopped
1 clove garlic, minced
½ tsp. cumin (or more)
1 14-oz. can chickpeas, drained, rinsed
½ cup tomato sauce
1 lb. spinach or Swiss chard, washed
2-3 drops Tabasco
A squeeze of fresh lemon juice
Salt and pepper to taste
Heat oil in a medium pan over medium heat and sauté onion until transparent, about 4 minutes. Add garlic and cumin and cook another minute until fragrant. Add chickpeas, tomato sauce, and spinach. Cover pan and cook about 4-5 minutes. Season with Tabasco, lemon juice, salt and pepper, and cook uncovered another minute until most of the excess liquid evaporates.
Spinach: Waltham Fields Community Farm, Waltham, MA