Swiss Chard w/ Peppers and Garbanzos

swiss_chard_w_peppers_and_garbanzo_photo

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!

Print Recipe
5 from 2 votes

Swiss Chard w/ Peppers and Garbanzos

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Calories: 249kcal

Ingredients

  • 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 15 oz 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

Instructions

  • 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!

Nutrition

Calories: 249kcal | Carbohydrates: 20g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 38mg | Potassium: 793mg | Fiber: 7g | Sugar: 7g | Vitamin A: 69.9% | Vitamin C: 233.3% | Calcium: 17.3% | Iron: 64.8%
Course: Appetizer, Gluten Free, low carb + keto, Recipes, Vegan, Vegetarian
Cuisine: appetizer, Gluten Free, low carb + keto, Recipes, Vegan, Vegetarian