Greens, Beans & Carmelized Onions
Recipe type: Side Dish
Cuisine: Arabic

(altered from Claudia Roden’s ‘Arabesque”)
  • 1 large red onion, sliced
  • ⅓ c. Driftless sunflower oil or olive oil
  • 3 cloves garlic, minced
  • ½ pound fresh greens (arugula, spinach, chard or beet greens (with stems removed), etc.), coarsely chopped
  • salt & pepper to taste
  • 14 oz. can of black eyed peas or garbanzo beans
  • juice of ¼ lemon

  1. Saute the onion in 2 Tbsp. of the oil over medium heat, stirring often, until caramelized (about 20 minutes or so).
  2. In a large saucepan, heat garlic in 2 Tbsp. oil.
  3. Immediately add the greens, put on the lid, & cook for a minute or two until the greens are wilted. Add salt & pepper.
  4. Stir in the beans & caramelized onions. Add the lemon juice & cook another minute. Add 2 more Tbsp. oil serve or cool & serve cold.