Monday, May 19, 2014

Sautéed beet greens and chickpeas

Remember this salad? here is what I do with the beet greens. Ingredients: 1 yellow onion, chopped • Beet greens from 2-3 medium beets, stems removed • 1 can of chickpeas • Olive oil • Salt. Instructions: 1. Sauté the chopped onion in olive oil until soft. 2. Pour all the liquid from the can and transfer the chickpeas to a container. Wash the chickpeas with running water until there is no foam and the water are clear. Drain the chickpeas and put aside. 3. Cut the beet greens to 1/4" pieces (I roll a few of the greens together and then cut them). Add the greens to the pan and cook until they are wilted and tender. 4. Add the drained chickpeas and cook for a minute or two. Add salt to taste. Serve immediately. Enjoy.

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