by stacey_ballis
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my 4 recipes »
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stacey_ballis's Notes:
Expand2 bunches Swiss Chard Ask a question about this ingredient
1 15 oz can Chickpeas, drained and rinsed Ask a question about this ingredient
2 tablespoons olive oil, plus more to garnish Ask a question about this ingredient
1 tablespoon Worcestershire sauce Ask a question about this ingredient
1 tablespoon white balsamic vinegar (or rice wine vinegar) Ask a question about this ingredient
1/2 cup chicken stock Ask a question about this ingredient
Salt and Pepper to taste Ask a question about this ingredient
1 pinch red pepper flakes (optional) Ask a question about this ingredient
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.
Ask a question about this stepHeat 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.
Ask a question about this stepAdd the chard stems and cook for a minute, then sprinkle the Worcestershire sauce and vinegar over the top and cook until nearly evaporated.
Ask a question about this stepToss 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.
Ask a question about this stepContinue 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.
Ask a question about this stepSeason to taste with salt and pepper, and finish with a drizzle of olive oil.
Ask a question about this step
One of my favorite F&W recipes combines chard and chickpeas - your combination sounds delicious.