I usually pick up a couple bunches of leafy greens when I’m doing my grocery shopping… whatever looks good, I’m not too picky. This week it just so happened to be Swiss Chard.
I rarely have a plan for what I am going to do with my greens, but I know having them in the fridge is half the battle, this will at least assure that I will work them in to my weekly meals.
If I’m having a day where I just don’t feel like thinking, my greens inevitably end up like everything else I make when I don’t want to think too much — cooked up with some garlic and olive oil!
(I’m telling you, if this is all you ever do in the kitchen, you’ll never be disappointed).
But on this particular day, I did feel like thinking, so I pulled some veggies out from the fridge, along with some canned beans and voila… this yummy dish was born!
I actually made this for breakfast topped with an over medium egg… it was so good!! But it’s also great as a side for chicken, fish, and beef OR if you want to go vegetarian, simply serve it over some rice or grains OR mixed in with a bowl of pasta… the possibilities are endless!
Swiss Chard w/ Peppers and Garbanzos
Ingredients
1 large bunch of swiss chard, stemmed and sliced3 cloves of garlic, sliced
1/2 an onion, sliced into half moons
2 peppers, sliced (you can use any peppers you have, I had red and yellow)
1 tbsp. ground cumin
1 tsp. smoked paprika
1 15oz can of garbanzo beans, rinsed and drained
1/4 cup low sodium veggie broth
1 tbsp. extra virgin olive oil
Salt and pepper to taste
Directions
Heat olive oil in a medium pan over medium high heat. Once the oil is hot, add onions to the pan and saute for three to four minutes before adding in peppers and garlic.
Allow veggies to cook for about five minutes. Stir in cumin and paprika and stir until all the veggies are coated.
Add greens and broth; cover and cook until greens are wilted.
Stir in garbanzo beans, and season with salt and pepper. Once the beans are heated through... enjoy!
Serves 4.
Nutritional Analysis
Calories: 150; Total Fat: 4.8g; Saturated Fat: .5g; Cholesterol: 0mg; Sodium: 328mg; Carbohydrate: 23.1g; Dietary Fiber: 5.1; Sugars: 3.6g; Protein: 5.8gMore from Clean & Delicious...
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This salad looks good. I have been looking for more recipes with swiss chard. I like the idea of topping a salad with an egg!
Kevin – The egg on top is really good. I just love eggs, you can pop them on top of almost anything and they just make the dish that much better!
Hey Dani,
I am new to your website and I’m loving everything on here. Quick question about this recipe. (I am not an experienced cook btw)When I made this, the chard released a lot of water (maybe because I didn’t dry off the excess when I rinsed it) and then when I added the broth and let it cook and wilt, it was still soupy after like 5 minutes because of the water and broth..then i let it cook more so the liquid would get absorbed, but even after about 10 minutes, it was still soupy, not as much but a little. Is it supposed to be this way or is it supposed to be more salad-like? more dryish? Ok, looking forward to your answer