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Spicy Sautéed Cabbage with Chickpeas and Parmesan
- 2 tablespoons extra-virgin olive oil
- 6 cups shredded green cabbage
- Kosher salt
- 3 garlic cloves, thinly sliced
- 1 15-ounce can chickpeas, rinsed, drained
- 1/2 teaspoon freshly cracked black peppercorns
- 1/4 teaspoon crushed red pepper flakes
- 1 lemon, halved
- 2 tablespoons finely grated Parmesan
Directions:View on Bon Appetit
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