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
Yield: Serves 4
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
- 1 large bunch of swiss chard, stemmed and sliced
- 3 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
- 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, serve and enjoy!