janet @ the taste space

Posts Tagged ‘chicory green’

Turkish Freekeh Pilaf with Chickpeas and Wild Greens

In Mains (Vegetarian) on February 26, 2013 at 5:57 AM

Turkish Freekeh Pilaf with Chickpeas and Wild Greens

OK, file this under “I don’t need to try that again“.

Not this dish. Chicory greens.

Chicory Greens

I hunted down chicory greens for my Random Recipe of the month. I was positively giddy to try some new-to-me greens. Pretty little wild greens, eh?

I am warning you: evil. Turns out not all greens are as lovely as spinach, Swiss chard and kale. Chicory leaves look like dandelion greens and they (likely) also taste like them: BITTER! They are cousins, after all.

This dish had such promise. I used freekeh, which is young cracked wheat with beautiful smoky undertones, and chickpeas and spiced it with paprika, cumin and pomegranate molasses. Thyme and lemon, too. Sounds beautiful but thwarted by the bitter greens. The original recipe called for ground lamb (which I obviously omitted) but I doubt that would overcome its bitterness. Next time, I’d suggest using a milder green like Swiss chard or kale. Although, the leftovers were not as vile.. either that, or I slowly became accustomed to it.

I was going to say that, in retrospect, this was obviously not meant for me since I am a pitta (which shuns bitter foods). Although, turns out the joke’s on me: chicory greens are good for pitta. I guess I must take after vata in this regard. Or maybe this is all messed up since it isn’t an Ayurvedic recipe. 😉

So, tell me, do you like bitter greens? If so, how do you enjoy eating them? If I ever try them again, I’ll go with this dish for Moroccan Braised Mustard Greens, which I’ve tried and enjoyed. Maybe I just had a particularly bitter bunch?

Turkish Freekeh Pilaf with Chickpeas and Wild Greens

This is my submission to Dom for this month’s Random Recipes, to Deb for this week’s Souper Sundays and to this month’s Simple and in Season.

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