- 1 1/2 tablespoons high-heat oil
- 1 (15-ounce can) garbanzo beans, drained and rinsed
- 3 cloves garlic, minced
- 1 to 2 teaspoons harissa seasoning
- Salt and pepper, to taste
- 2 bunches kale, rainbow chard, mustard greens or a combination, stems removed and leaves sliced
- 2 tablespoons red wine vinegar
- 4 eggs
- Crusty bread, for serving (optional)
Heat oil in a large sauté pan over medium-high heat. Add beans in an even layer and cook, without moving them, until golden on the bottom, about 3 minutes. Shake the pan to redistribute the beans and cook until golden-brown on all sides, another 4 to 5 minutes. Add garlic and harissa seasoning; stir and cook for 1 additional minute.
Add chopped greens and a splash of water to the pan. Cover and cook, shaking the pan occasionally, until greens are wilted and tender, about 7 minutes. Sprinkle with vinegar and season to taste with salt and pepper. Keep warm.
Bring a small saucepan of water with a splash of vinegar to a simmer. Crack eggs into individual ramekins or small bowls.
Using a slotted spoon, create a gentle swirl in the water to keep egg whites wrapped around yolks. Slowly tip 1 egg into the water and cook for 3 minutes. Remove with the slotted spoon and drain on a paper towel. Repeat with remaining eggs.
Divide garbanzo-greens mixture among 4 shallow bowls. Top each with a poached egg and serve immediately with crusty bread.
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