Kale and chickpeas

Eastside Road, January 16, 2010—

I don't know where Lindsey finds these things. Here's a leaf from a notepad, on it in her hand:

1 T. olive oil, 1 lg. onion, 3 cl. minced garlic: cook about 30 seconds
1 to 1-1/2 # kale coarse-chopped — add & cook 1 min.
1 c. ch. broth 1 t. ground coriander, 1/2 t. ground cumin, 1/2 - 1/4 t. garam masala, 1/4 t. salt — Add, cover, & cook 8-10 min. until kale is tender
red pepper flakes
1 15-oz. can chick peas, rinsed — stir in & cook 'til heated through
4 servings

I rather think, since the note ends with a careful count of calories, fiber, potassium, fat, and cholesterol, that the recipe came from a recent magazine.

All that said, there was no kale; the birds have eaten all our kale, and Lindsey substituted spinach. It was tasty. But pride of place went to the sardine-and-raw-onion sandwich that followed. One of my daughters posted to the other's blog, the other day, that no sandwich beats ham, butter, and bread, especially if it's Spanish ham, French butter, and French bread. I nearly concur, though I think a little watercress improves that. But there's a better sandwich, and it's sardines and raw onions. No butter needed; no watercress either.
But did we have green salad tonight? How can you ask?

Cheap Zinfandel, "ForestVille," 2006 (much improved by standing open, though corked, for the last nine days)