Saturday, April 26, 2008
Beet Greens with Chickpeas and Tomatoes
This colorful dish uses both beet greens and beet stems. Serve over couscous.
Stems and leaves from 3 beets (approx 4 cups when washed and trimmed)
1/4 cup extra virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
1/4 teaspoon red pepper flakes
2 plum tomatoes, seeded and chopped
1 15 oz can chickpeas, drained and rinsed
Rinse beet greens in repeated water baths, until the water is no longer sandy.
Separate the stems from the leaves.
Tear the green portion of the leaves from the center veins. Set the veins aside. Cut the leaves into 1 inch pieces.
Chop the stems and veins into 1/2 inch long pieces, and set aside.
In a large saucepan, heat the oil over medium heat.
Add the onion, garlic and red pepper flakes and sauté 5 minutes, until the onion and garlic are translucent.
Add the beet stems and veins, cover and reduce heat to medium-low. Simmer for 4 minutes.
Stir in the leaves, chickpeas and tomatoes. Cover and cook over medium-low heat for 10 minutes, stirring occasionally.
Stir in 1/4 teaspoon salt.