2 small to medium potatoes, diced into ¾-inch pieces
2 teaspoons flour (more or less)
2 Tablespoons olive oil, divided
½ medium onion, diced
1 bunch beet greens, washed and sliced
1 can chickpeas (garbanzo beans), rinsed
4 garlic cloves, minced
Salt and pepper
1. Heat a cast iron or heavy-bottomed pan over medium heat. Add 1 tablespoon olive oil.
2. Dry any excess water from the diced potatoes with a paper towel. Sprinkle the potatoes with just enough flour to lightly coat the potatoes. (The idea is to dredge the potatoes as you would meat. Removing excess water on the potatoes ensures they will brown well.)
3. Place the potatoes in the heated pan and cook until browned. Do not move around the potatoes too much or they won’t brown. Once the potatoes are sufficiently browned and cooked through, remove from the heat and set aside.
4. Meanwhile, in another pan, heat the remaining 1 tablespoon of olive oil over medium heat until hot but not smoking. Add the diced onions and cook until soft, about 6 minutes. Add the beet greens and stir into the onions. Once the beet greens have wilted and the stalks start becoming tender, another 6 minutes, add the chickpeas. When the chickpeas are hot, add the garlic and cook for 30 seconds. Turn off the heat, squeeze in the juice of the lemon half and add salt and pepper to taste.
5. Divide the beet greens among the plates and top with the browned potatoes. Crack a soft-boiled egg on top if you want to create a more substantial meal. Grate Parmesan over each plate to taste.