Good enough for company, fast and easy enough for weekday meals, this can be made with whatever greens are available.
2 medium onions, peeled and chopped
3 cloves garlic, peeled and minced
1 bunch spinach, chard, cabbage, kale or other greens
One 19-ounce can chickpeas
1 tablespoon extra-virgin olive oil
2 or 3 large tomatoes, chopped, or one 19-ounce can
1/4 teaspoon crushed red pepper flakes, or to taste
1/2 teaspoon salt
1 teaspoon sweet Hungarian paprika
1 teaspoon oregano
Juice of 1 or 2 lemons, to taste
Peel and chop the onions and garlic. Prepare the spinach or other greens by washing, chopping and setting aside to drain. Rinse and drain the chickpeas.
Sauté the onions in the olive oil, in a large heavy-bottomed pot, until soft and translucent.
Stir in the minced garlic, and then, in a minute or two, add the chickpeas and tomatoes. Season with the pepper flakes, salt, paprika and oregano. Let simmer 5 minutes to allow the flavors to blend. Add a splash of water if it seems too dry.
Add the spinach, chard, kale or whatever you have, and cook until it is done to your liking. Add the lemon juice, tasting to see how much you would like. Adjust the salt if necessary.
Serve with bread and feta cheese or over steamed rice.