If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I've never really fallen in love with chickpeas, usually preferring the creamier cannelini beans for my recipes. But when my new husband and I were first dating and learning to cook together, I discovered that he is passionate about them, so I wanted to figure out ways to include them in dishes that I could love as well. An abundance of beautiful red Swiss Chard in a CSA basket and no inkling of what to do with it inspired the first version of this dish, and we both adored it so much that it became part of the regular rotation at our house. - stacey_ballis
Serves 4-6 as a side
- 2 bunches Swiss Chard
- 1 15 oz can Chickpeas, drained and rinsed
- 2 tablespoons olive oil, plus more to garnish
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white balsamic vinegar (or rice wine vinegar)
- 1/2 cup chicken stock
- Salt and Pepper to taste
- 1 pinch red pepper flakes (optional)
- Separate the stems from the leaves of the chard, and chop the stems into ½ inch slices, and tear the leaves in 1 ½ inch pieces.
- Heat a skillet over medium high heat and add the oil. When the oil begins to shimmer, add the chickpeas and sauté until they begin to get a little golden and crispy on the outside.
- Add the chard stems and cook for a minute, then sprinkle the Worcestershire sauce and vinegar over the top and cook until nearly evaporated.
- Toss in the chard leaves and gently combine with the stems and beans, then pour the chicken stock over. Mix in the red pepper flakes if you like a little heat.
- Continue to sauté until the leaves are cooked, and the stock is mostly gone. The dish should have the sense of being juicy, but not swimming.
- Season to taste with salt and pepper, and finish with a drizzle of olive oil.
- This recipe was entered in the contest for Your Best Greens
Jam is a Liquid
And other things to keep in mind when traveling with food.
Do not pack these foods in your carry-on.
Shop our Father's Day collection.
Let's get chopping.
Macerated strawberries, with a twist.
This is poppin'.