Ingredients

The following ingredients have 5 Servings
  • 2 bunches Swiss Chard
  • 1 15 oz can Chickpeas, drained and rinsed
  • 2 tablespoons olive oil, plus more to garnish
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon white balsamic vinegar (or rice wine vinegar)
  • 1/2 cup chicken stock
  • Salt and Pepper to taste
  • 1 pinch red pepper flakes (optional)

Instruction

  • Separate the stems from the leaves of the chard, and chop the stems into ½ inch slices, and tear the leaves in 1 ½ inch pieces.
  • Heat a skillet over medium high heat and add the oil. When the oil begins to shimmer, add the chickpeas and sauté until they begin to get a little golden and crispy on the outside.
  • Add the chard stems and cook for a minute, then sprinkle the Worcestershire sauce and vinegar over the top and cook until nearly evaporated.
  • Toss in the chard leaves and gently combine with the stems and beans, then pour the chicken stock over. Mix in the red pepper flakes if you like a little heat.
  • Continue to sauté until the leaves are cooked, and the stock is mostly gone. The dish should have the sense of being juicy, but not swimming.
  • Season to taste with salt and pepper, and finish with a drizzle of olive oil.