tsp salt, add more or less per your taste
crushed red pepper or black pepper
1 1/2 teaspoons
tbsp Extra Virgin Olive Oil
In This Recipe
Cut off the stems from the chard leaves and chop the leaves into medium size pieces.
Heat extra virgin olive oil in a small non-stick pan on medium-low heat.
Add garlic and cook for a minute, be sure to not let the garlic burn/turn brown, you may need to lower the heat a bit.
Add the chopped chard, chickpeas, salt, crushed red pepper and mix well. Cook for about 5 minutes. Taste the chard to test for doneness. You want it to be a bit crunchy, wilted chard won’t be so appetizing if you’re eating it solo.