Tuesday, June 19, 2012

Recipe: Sauteed Swiss Chard & Chickpeas

This is a great recipe for incorporating some of the greens we have been getting these first few weeks: it can be served hot or at room temperature, can be a main course or a side dish, and can be made with chard or kale (although I used chard here). It’s a good addition to any middle eastern meal.


Serves 4
Ingredients
1 bunch swiss chard or kale
¼ cup olive oil
2 carrots, peeled and cut into ¼ inch half moons
½ teaspoon caraway seeds
1 14 oz. can chickpeas, rinsed and drained
1 garlic clove, minced (or 2 chopped garlic scapes)
2 tablespoons chopped cilantro
Squeeze of lemon
Salt and pepper
Greek yogurt (optional)


Clean the chard stalks, and then blanch in boiling salted water for 4 minutes. Drain, rinse with cold water, squeeze the leaves dry, and then chop them roughly.

Heat the oil in a large saucepan. Add the carrots and caraway seeds, and sauté for about 5 minutes on medium heat. Add the chard and chickpeas and cook for another 5 minutes, stirring occasionally. Add the garlic, cilantro, lemon juice, and salt and pepper to taste.

Serve hot or at room temperature, with a dollop of greek yogurt and a drizzle of olive oil if desired.

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