Sautéed Beet Greens with Chickpeas

Using the beet greens and the chickpeas together delivers a dish that is both colorful and satisfying. The lightly bitter flavor of the beet greens is balanced beautifully by the earthy sweetness of the chickpeas. And the fresh parsley adds a touch of brightness that brings the whole dish together.

Beet greens, the leafy tops of beets, are an often-overlooked vegetable that is packed with nutrients and flavor. Growing up in the South, my family always cooked beet greens, and I have fond memories of helping my grandmother pick them fresh from the garden. I have experimented with many beet greens recipes over the years, but this version has become my favorite. It is simple to make, yet bursting with flavor.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 bunch beet greens, washed and chopped
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the beet greens and cook until wilted, about 3 minutes.
4. Stir in the chickpeas and parsley and cook until heated through, about 2 minutes.
5. Season with salt and pepper to taste.

Why It Works

• The combination of beet greens and chickpeas creates a dish that is both nutritious and flavorful.
• The sautéing method helps to preserve the bright green color of the beet greens.
• The addition of fresh parsley adds a touch of brightness and freshness to the dish.
• The salt and pepper seasoning helps to enhance the natural flavors of the ingredients.