Tunisian-style Chard and Garbanzos
Yield: Approx. 12 to 14 ½-cup servings | Prep: 25mins. | Ready In: 25 mins.
What you need:
2 pounds chard
5 large cloves garlic, minced or pressed
2 tablespoons tomato paste 2 teaspoons ground coriander 1/2 teaspoon salt
1/4 teaspoon cayenne or red pepper flakes
2 tablespoons olive oil
1 cup minced onion
2 15-ounce cans garbanzo beans, undrained (or 2 1/2 cups cooked beans with some liquid) Fresh lemon wedges, optional
What you do:
1. Steam chard in a large pot until tender, about 5 minutes, remove from heat, drain and set aside.
2. In a small bowl, combine garlic, tomato paste, coriander, salt and pepper flakes. Stir to mix well and set aside.
3. In a large skillet, heat oil over medium heat and sauté onion until pale and golden, about 7 minutes.
4. Add tomato mixture to onion and mix well.
5. Add chard and beans, with liquid. Stir to distribute ingredients evenly and continue cooking until bubbling and heated through, about 10 minutes.
Why we love it:
Swiss chard—along with kale, mustard greens and collard greens—is one of several leafy green vegetables often referred to as “greens.” This tall leafy green has a thick, crunchy stalk colored white, red or yellow with wide fan-like green leaves and is widely grown around the Mediterranean region and used in many dishes in those countries. Three types of chard are typically found in Southeastern markets: Rainbow (colorful red, pink, yellow or white stalks); Fordhook Giant (crinkly leaves and thick, white tender stalks); and Ruby Red (or Rhubarb) (thin, red stalks and slightly stronger flavors). The Swiss chard harvest typically begins in late summer and lasts into fall with many markets carrying chard year-round. In the world of hearty greens, Swiss chard often gets overshadowed by its popular neighbor kale, but it’s a nutrition superstar in its own right. This relative of the beet is a superb source of vitamins A, C, and K, as well as magnesium, potassium, and iron. It also has an impressive phytonutrient profile - easily recognized in its vibrant colors from dark green to red and purple in its stalks and veins. Phytonutrients are a source of antioxidant, anti-inflammatory, and whole body health benefits.