I have a new favorite kitchen secret: frozen greens! Yep, frozen, organic, chopped kale and collards from Whole Foods. Bud will eat it straight up. Sis ignores it in soup, not bothering to pick it out because neither the taste nor the texture offend her. Which means frozen greens aren't much like fresh but they a) don't go bad in the fridge quickly and b) are always available to toss in things. Sure, I could buy fresh, chop, cook, and freeze, but, well, I haven't (and Sis didn't eat those when I did). I actually put greens in chicken and dumplings (ours has more veggies than Gommie's) last night and added huge handfuls to my pasta lenticchie. I might even throw some into my chickpea biryani today. So, glad to have a little extra green on the table. Especially because it's actually being eaten!
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Chickpea Biryani
1 small onion, chopped
1 bell pepper, chopped
2 teaspoons olive oil
1 small sweet potato, diced
8 oz cauliflower, cut into small florets
1 1/2 cups cooked chickpeas (if canned, drained and rinsed)
2 teaspoons garam masala
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon cinnamon
2 cups stock
Saute onion and bell pepper in oil. Place in crockpot with remaining ingredients. Cook on LOW6-8 hours.
Vegan Slow Cooker
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