Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 2 bunches Swiss chard (, center stems cut out and discarded, and leaves coarsely chopped)
  • 2 cups chicken broth (, or vegetable broth)
  • 2 medium shallots (, finely chopped (about 1/2 cup))
  • 6 garlic cloves (, pressed or minced)
  • 15 ounce can chickpeas (, rinsed and drained)
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper (, to taste)
  • 1/2 cup crumbled feta cheese

Instruction

  • In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add half of the chard, and cook for 1 to 2 minutes. When the first half has wilted, add the remaining chard. When all of the chard is wilted, add the chicken broth. Cover the skillet and cook the chard until tender, about 10 minutes. Drain the chard through a fine strainer, and set it aside.
  • Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and garlic and cook, stirring, until they are softened, about 2 minutes. Add the chard and chickpeas and cook until heated through, 3 to 4 minutes. Drizzle the lemon juice over the mixture and season with salt and pepper, to taste. Sprinkle the feta cheese on top just before serving.