Pickled Beets

 

 

 

 

 

 

 

Prep time: 10 mins
Cooking time: 30-40 mins

Ingredients

5-6 beet roots (you can use the stems if you want)
½ cup red wine vinegar
½ tablespoon sea salt
2 cloves garlic (crashed or chopped)

Directions

1. Cut the stems and wash the beets with a vegetable brush.
2. Put the beets in a pan. Cover with water and boil for 30-40 mins until they become soft inside but be careful not cook too much. (You can put the stems in the pan if you want to use them)
3. Take the beets out of the water and wait until you can touch them. (Don’t wait until they are cold)
4. Peel the beets pressing with your fingers.
5. Chop them 1” cubes.
6. Chop the garlic.
7. Put the beets, stems, chopped garlic, vinegar, salt and the boiling water in a airtight jar and put it in the fridge.
8. It will be ready to eat the next day.

 

Chickpeas and Greens

 

 

 

 

 

 

 

Prep time: 10 minutes
Cooking time: 25 minutes
Yield: 2-3 servings

Ingredients

1 glass of boiled chickpeas (or you can use a can if you perefer)
1 bunch collard greens, chopped (or any kind of chard, spinach, kale —your choice of greens)
1 tomato, chopped (you can use tomato paste if you want)
1 medium size onion, chopped
2-3 garlic cloces, minced
2 tablespoon olive oil
Salt and pepper to taste (you can add cayenne pepper if you like spicy)

Directions

1. Heat the olive oil in a medium saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes.
2. Add the garlic and the tomato and 1/2 teaspoon salt. Cook, stirring for one to two minutes until they soften.
3. Add chopped greens stirring often, for five minutes.
4. Add the chickpeas and ¼ cup water, lots of freshly ground pepper and bring to a simmer for 5-10 minutes.
5. Taste, adjust salt and cayenne and serve.