Whoever doesn’t laugh, doesn’t bloom. Sephardic proverb
This kosher recipe is an easy way to turn the abundance of early summer greens into a satisfying, hearty meal. The beans and greens casserole was profiled in the documentary Hugs and Knishes: A Celebration of Our Jewish Foods and Traditions, featuring a Cleveland-area family of Syrian Jewish descent. Sephardic Jews are originally from North Africa, the Middle East, Spain and Portugal. Shearith Israel, the first Sephardic Jewish congregation in North America, was established 334 years ago in New York.
Delicious as written, the following recipe for spanekh b’jiben also serves as a beautiful template. Swiss chard, beet greens, Asian greens, kale or any other green work well. Cheddar, swiss, pepperjack or the cheese of your choice may be substituted for muenster.
Spanekh B’Jiben
Preheat oven to 350 degrees.
Heat olive oil to coat skillet. Add one chopped onion, cook till softened.
Add 20 – 30 ounces of chopped frozen spinach (or two large bunches of fresh greens, see above).
Cook until vegetables are thoroughly heated and liquid has cooked down.
Transfer to mixing bowl.
To mixing bowl, add:
6 ounces grated muenster
6 ounces cottage cheese
2 beaten eggs
1/2 teaspoon allspice (optional)
15 ounces cooked (or canned) chickpeas.
Mix Thoroughly.
Pour into greased 9 x 13 pan.
Bake 45 – 60 minutes.
Serve warm with plain yogurt.
Looking for fresh summer greens? The Wild Leek produce, seasonings, teas and jams are available at the Seville Farm Market, 9am – 12pm Saturdays through September 29, 2018, in Maria Stanhope Park.
We hope to see you there!