Beet Greens with Chickpeas & Olives
What You'll Need
1 medium yellow onion, diced
1 medium green bell pepper, diced
6 garlic cloves, minced
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp crushed red chiles
2 cups diced canned tomatoes
2 cups cooked chickpeas
1 cup low-sodium vegetable broth
4 cups chopped beet greens
½ cup sliced kalamata olives
Sea salt to taste
How to Make It
1 Place a large skillet over medium heat. Add the onion and green bell pepper to the skillet and sauté for 7 to 8 minutes, until the onions start to brown and turn translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
2 Add the garlic, cumin, coriander, and crushed red chiles to the pan. Cook another minute to toast the spices.
3 Add the tomatoes and cook for 8-10 minutes.
4 Add the chickpeas, vegetable broth, beet greens, and kalamata olives. Reduce the heat to low and simmer for 5 minutes.
5 Season with sea salt to taste.
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