Amy Riolo: One bite of my Southern Italian beans and greens and you can almost envision Italy's beautiful Puglia region known for its sparkling blue skies and the sparkling sea.
To begin, I'm going to add my chickpeas to the sauce pan. We'll add in our quartered onion and a cut up carrot and then our garlic cloves. Now I'm going to season with our spices. Southern Italy is known their peperoncino, then a little bit of salt, and a little bit of pepper. Now we are going to cover everything with water. We are going to bring this up to a boil on high heat.
So now our chickpea mixture is boiling, we can just turn out heat down and cover it and let it simmer for about 15 minutes. Now we can start sauting our greens. We are going to heat about two tablespoons of the olive oil and as soon as it's ready we can add in our spinach. This takes two seconds.
As soon as I get a little bit of room in my pan I can just keep adding in more spinach, stirring it around, letting it saut. Now that the spinach has really come down quite nicely and reduced in size, we can add a little bit of our salt, a little bit of black pepper, and some of our chilly pepper.
So now our chickpeas have finished cooking. I am going to start fishing out some of the onion and the carrot crisps, because we don't need all of those. I'm just going to take my chickpeas and start adding them right into the food processor.
Next, I'm going to add in a little bit more salt and pepper. I am going to work in just a little of our cooking water. So now our chickpea puree is nice and smooth and then I'm just going to take the greens and arrange them right on the sides.
Now I'm going to drizzle some olive oil right in the center of our chickpea puree and I'm going to finish with a little pinch of chilly pepper.
So there we've our Southern Italian beans and greens, a healthy culinary escape to enjoy any day of the week.