March 6, 2014
Author: Sarah Newman
Inspired by Yotam Ottolenghi’s cookbook, “Jerusalem”- an Israeli interpretation of simple greens dish.
Ingredients:
Spinach
Chard or kale
Onion
Garlic
Garbanzo beans
Olive oil
Honey
Schug (or chili paste)
Tahini
Salt and Pepper
Preparation:
Saute onion and garlic in olive oil. Add greens and cook until wilted. Add beans and continue to cook. Mix the honey, tahini, schug, salt and pepper and add to pan. Cook together for 3 minutes.