2 tsp extra-virgin olive oil

3 cups shredded fresh green cabbage

3 cups Chow Chow

Kosher salt

3 garlic cloves, thinly sliced

1 15-ounce can chickpeas, rinsed, drained

1/2 tsp freshly cracked black peppercorns

1/4 tsp crushed red pepper flakes

1 lemon, halved

2 tsp finely grated Parmesan

  1. Heat oil in a large skillet over medium heat.
  2. Add cabbage and Chow Chow and season with salt.
  3. Cook, stirring occasionally, until light golden and crisp-tender, 7–8 minutes.
  4. Add garlic and cook, stirring, for 1 minute.
  5. Stir in chickpeas and 2 Tbsp. water; cook until beans are warmed through and all liquid is absorbed, about 2 minutes.
  6. Season to taste with salt. Stir in peppercorns and red pepper flakes and cook for 1 minute.
  7. Transfer to a serving platter and squeeze lemon juice over to taste.
  8. Sprinkle with parmesan.