Collard Greens and Crispy Chickpeas

Collard Greens and Crispy Chickpeas

Living in New York City, I took up the habit of cooking greens for breakfast on my days off – those rare days when I wasn’t running to catch a train and could spend a bit of time in my tiny kitchen. I loved how energized those breakfasts made me feel. So energized, in fact, that I’ve kept up the habit here in Denver. Today I chose collard greens. Typically used in Southern cooking and paired with a salty meat, I added smoked paprika chickpeas for a similar flavor and a bit of crunch. This chickpea recipe makes extra chickpeas. Store them in a glass, airtight container with a bit of rice to keep them from getting soggy. Then, put them on everything you make this week. You will want to, I promise. In the same family as kale, collard greens provide an abundance of phytonutrients, fiber and Vitamin E. They are also an excellent source of Vitamin K and omega-3 fatty acids, both of which are anti-inflammatory agents. Not to mention that chickpeas, also known as garbanzo beans, provide an excellent source of fiber and protein. Hello, powerhouse breakfast. Ingredients Crispy Chickpeas 2 cups chickpeas, rinsed and drained. I defrosted a previously cooked jar from my freezer 2 tsp extra virgin olive oil 1 tsp smoked paprika 1 tsp chili powder 1/2 tsp cayenne, or more to taste 1 1/2 tsp garlic salt, or more to taste 1/2 tsp onion powder Collard Greens 1 bunch collard greens 1 Tbsp olive oil 1/2 tsp sea salt, more to taste 1 dash freshly ground black peppercorns Juice of 1/2 a lemon...