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Middle Eastern Sauteed Greens with White Beans and Cauliflower Rice

July 25, 2017


Ingredients (greens):
Onion & garlic, chopped 
Olive oil
Large bowl of fresh greens, chopped
400g white beans, cooked or tinned
2 heaped teaspoons harissa

Heat a couple tablespoons of oil in a large saute pan. Add onion and cook until caramelized, add garlic and cook another minute. Add greens, cook until wilted then add beans and harissa. Season to taste.

You can use any greens you have, foraged greens or both. We used homegrown spinach, kale and silverbeet/chard as well as foraged chickweed. Chickweed is very high in iron, even more than spinach. And, as this is a vegan dinner I was trying to pack as much iron and vitamin C in it as possible.

Ingredients (rice):
Olive oil
1/2 -1 head of cauliflower (depending on size of veg and people to feed)
2 garlic cloves
Juice and zest of one lemon
2 teaspoons sumac
2 handfulls fresh herbs (green onion, garlic chives, parsley, etc.)
Salt and pepper

Chop cauliflower into chunks and peel garlic. Place both in good processor and pulse until it resembles rice.
Heat several tablespoons of oil in a large skillet, when hot add the cauliflower mixture. Stir to cook well, when almost finished add lemon juice, zest, sumac, salt, pepper and herbs. Stir well and taste for seasoning.

Serve greens on top of cauliflower rice and drizzle with tahini or hummus and toasted nuts & seeds.

Enjoy - N x

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