½ roasting chicken
Seasoning: garlic salt, lemon pepper, paprika
beet greens, chopped
¼ cup chopped hard salami
½ small onion, chopped
1 garlic clove, minced
3/4 cup of water
1 Tbsp sugar
1/2 tsp crushed red pepper flakes
1 can of chickpeas, drained
1/4 cup of cider vinegar
Preheat oven to 350˚ F. In a 9x9 glass casserole dish, drizzle with EVOO. Place seasoned chicken, breast side down, cover with aluminum foil and bake. Bake for 20 minutes per pound. Uncover, flip chicken over and bake for an additional 15-20 minutes. Make sure internal temperature reaches 170˚.
Wash the greens thoroughly, chop and set aside.
In a large skillet over med-high heat, cook salami for about 3 minutes. Add onions and cook until translucent. Stir in garlic. Add water, sugar and red pepper to pan. Bring mixture to a boil.
Mix in beet greens and chickpeas. Reduce heat to low, cover and simmer for 15 minutes until the greens are tender. Stir in vinegar.