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$3.40 per serving
3 likes
Ready in 45 minutes
Spoonacular Score: 83% 
Garbanzo Beans & Greens requires approximately approximately 45 minutes from start to finish. This recipe serves 4 and costs $3.4 per serving. One serving contains 495 calories, 35g of protein, and 19g of fat. 3 people have tried and liked this recipe. It is brought to you by Foodista. Head to the store and pick up kosher salt, turn up the heat and add broth and beans. bring to a boil. reduce to a simmer and cook, top, and a few other things to make it today. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is amazing. If you like this recipe, take a look at these similar recipes: Orecchiette with Greens, Garbanzo Beans and Ricotta Salata, Garbanzo Beans (Chole), and Tabbouleh with Garbanzo Beans.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.
Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.
Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!
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