Beans and greens always go well together – this is a quick and particularly delicious combo.
Yield: 8-10 servings
Time: 30 minutes
- large frying pan
- wooden spoon
- 2 bunches Swiss chard, cleaned and separated
- 2 T olive oil
- ½ c yellow onion, diced
- 1 jalapeño pepper (optional), stemmed, seeded, and diced
- 1 c tomatoes, peeled, seeded, and chopped
- 2 cloves garlic, minced
- ½ t fresh thyme
- ½ c red wine
- 1 c chickpeas, soaked and cooked or canned/drained/rinsed
Chop the chard leaves and stems separately and set aside.
Heat the oil, add chard stems, onion, and jalapeño, and sauté 5 minutes, until softened.
Add tomatoes, garlic, and thyme. Lower heat and cook another 3-5 minutes, stirring occasionally.
Add wine and increase heat. When it starts to simmer, add chard leaves, and cook another 2-3 minutes, tossing constantly with the tongs until the chard is just wilted.
Stir in chickpeas and warm through, another 3-5 minutes.
Serve hot over rice or quinoa.
This is a very flexible recipe: you can use any kind of Swiss chard or replace it with spinach or kale. Instead of chickpeas you can use another kind of bean (white, navy, kidney…)