This is a vegetarian winter stew that can be made with any greens you have. We used mustard greens - it could also be spinach, chard, kale, etc. The potato and chickpea make it feel hearty and filling.
1 yellow onion, chopped
3 clove garlic, chopped
1 bunch green onion, chopped
2 bunches greens of your choice
1 bunch parsley, chopped
2 lb potatoes, cut into wedges or large pieces
1.5 cup cooked chickpeas
2 tbs red wine vinegar
1 strip lemon peel
1 bay leaf
Sauté yellow and green onion in plenty of olive oil. Add salt and garlic. Add greens, and parsley, reserving 1/2 c of chopped parsley aside. Stir. Cook down for a few minutes. Add vinegar. Add the potato. If the potato you're using has a thick skin (like russet) then peel. Ours (butterball) had a thin skin, so it was left on. Add the cooked chickpeas. Add water, coming up about 2 inches on top of the veg. Cover, cook on medium till the potatoes are tender - about 35 minutes. Add reserved parsley, cook for 3 minutes. Taste for salt.
Top each bowl with a little olive oil and a shower of parm. Serve with a boiled egg if you feel like it.
Originally published on February 2, 2023 in STUDIO LUNCH, the Gohar World text newsletter. Text "YUM" to 833-648-0911 (North America-based) or subscribe here to get the recipe first.