The chill has set in and the sky is darkening earlier and earlier.  With this shift in daylight, I start to crave the warmth and comfort that this week’s recipes bring me as this transition begins.  With these early evenings, I also want dishes that allow a simple preparation, minimal time investment and dare I say LESS dishes to do — happy cook for sure!

The most delicious sweet potatoes come from the farm - I just love them.  So the first recipe, Braised Coconut Greens & Chickpeas with Lemon, was designed to eat over these most delicious sweet potatoes.  As the season never seems long enough for me, this recipe could also be served over any of the roasted winter squashes or a variety of grains.  The Sonora Wheat Berries would be an amazing way to serve this dish and are available as a one time add-on to your box!

by Paige Boger

1 T butter or Oil

1 onion

4 cloves garlic, peeled and minced

1 T grated fresh ginger, from a 3-inch piece

1/2 cup oil packed sun-dried tomatoes, chopped 

1 large lemon, zested and juiced (about 2 T juice)

1 hot red Jalapeño pepper or dash of red pepper flakes

1 can chickpeas, drained and rinsed

1 pound greens (Dandelion, Chard, Kale or Stir-Fry Mix)

1 (14-ounce) can coconut milk

1 teaspoon Eatwell Smoked Chili Salt

1 teaspoon ground ginger

Cilantro leaves, to garnish 

Toasted unsweetened coconut, to garnish

Heat the butter or oil in a deep Dutch oven medium-high heat. Add the onion, cook until the onion is beginning to brown (5min). Add garlic, ginger, tomatoes, lemon zest, and red pepper. Cook for 3 minutes, stirring frequently.

Add the chickpeas and cook over high heat until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.

Toss in the greens, slowly. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down & make room in the pot before adding the next handful. Pour in the coconut milk, salt, ground ginger, and lemon juice. Bring to a simmer, then turn down the heat and cook for 10 minutes, or until the chickpeas are warmed through. Taste and add more salt and lemon juice, if necessary.

Serve with cilantro leaves and toasted unsweetened coconut to garnish.

Freezing instructions: Freeze in individual portions for up to 3 months. Allow it to thaw overnight in the fridge and then reheat gently over low heat on the stove.