This quick side dish or light main is an easy way to add some greens to your meal that are both tasty and satisfying.

Take me to the greens!

The idea for these greens came from a New York Times Cooking recipe for Miso pasta. That simple recipe combines only butter, miso, and parmesan cheese with pasta, pasta water, and a little nori on top. My husband made this dish on a whim and we were all sort of stunned by its deliciousness— even the 6-year-old!

I mean, what’s not to love?? It’s funky, salty, cheesy, a little creamy, and a lot carby. I replaced the pasta with beans and greens, which is just a light nod to health, but if you wanted to add the pasta back in (or garbanzo pasta to double up on the bean-age!) that would also be delicious.

We typically eat this as a side dish with a simple chicken or fish that’s either grilled or roasted while the kale cooks.

Just a quick note about this recipe: I used salted butter because I like things pretty salty. Between the butter, miso, and parmesan, there’s a lot of salt in this dish. While I normally advocate salting as you cook to build layers of flavor, I encourage you to hold off on adding any extra sodium until you’ve finished the dish.

Miso parmesan chickpeas and kale

Time: about 20 minutes, all active 
Yield: 4 side servings, 2 main servings

3 Tbsp butter (I use salted, but use whatever you have)
1 can chickpeas, drained and dried 
1 bunch kale, stems removed and thinly sliced (about 3 firmly packed cups of you’re using prechopped or frozen)
1 heaping Tbsp white miso paste 
3 Tbsp water, plus more as needed
½ cup parmesan cheese, shredded
Squeeze of lemon juice, to taste 
Chili pepper flakes, optional
Fried egg, optional

Over medium high heat, melt your butter. This should only take 1-2 minutes and the butter might start bubbling on the sides, which is fine!

Add the chickpeas and cook, shaking the pan frequently, until the beans and the butter start to brown, about 4-5 minutes. If you don’t drain the chickpeas thoroughly, never fear! Your butter won’t get quite as brown and may need an extra minute or two to brown the chickpeas.

Add the kale and stir to coat. Turn the heat down to medium low and let cook for 1-2 minutes while you prep the miso.

Combine the water and miso paste in a small bowl or measuring cup and whisk to combine. Add to the pan and stir well. If the liquid boils off immediately or if there are brown bits stuck to the bottom of the pan, use 3-4 more Tbsp of water at a time to deglaze the pan. Repeat if necessary. You should have a little bit of liquid in the bottom of the pan before adding the cheese. 

Turn off the heat and add the parmesan. Stir until melted. 

Squeeze the lemon and garnish with chili pepper flakes, more cheese, and an egg if desired.