Red Chard With Chickpeas
Per ServingRed Chard With Chickpeas |
||
|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 1 cup | ||
| Calories | 270 | |
| Fat | 10 | g |
| Saturated Fat | 1.9 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 37 | g |
| Fiber | 11 | g |
| Sugars | 10 | g |
| Cholesterol | 0 | mg |
| Sodium | 530 | mg |
| Potassium | 1,235 | mg |
| Protein | 12 | g |
| Phosphorus | 275 | mg |
| Choices: Starch 1.5, Vegetable 3, Lean Meat 1, Fat 1 | ||
- Makes: 4 servings
- Serving Size: 1 cup
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
Ingredients
| 1 | large | bunch (about 2 pounds) red Swiss chard |
| 2 | Tbsp. | olive oil |
| 1 | med. | onion, diced |
| 4 | garlic cloves, thinly sliced | |
| 2 | scallions, thinly sliced | |
| 2 | cups | chickpeas (garbanzo beans), drained and rinsed |
| 1/2 | tsp. | kosher salt |
| 1/4 | tsp. | freshly ground black pepper |
| 1/4 | tsp. | crushed red pepper flakes |
| 2 | tomatoes, seeded and diced | |
| Juice of 1/2 lemon | ||
| 2 | Tbsp. | grated Pecorino Romano cheese |
Directions
- Wash the chard leaves and dry. Trim the stem ends and discard. Coarsely chop the leaves. Bring a pot of lightly salted water to boiling. Add the chard leaves and cook for 7 to 8 minutes. Drain well, pressing the excess water out with the back of a wooden spoon; set aside.
- In a large skillet, heat the oil over medium heat. Add the onion and sauté for 6 to 7 minutes. Add the garlic and scallions, and sauté for 1 minute.
- Add the chickpeas, salt, pepper, and crushed red pepper flakes, and cook for 1 minute. Add the chard leaves and sauté for 3 minutes.
- Add the tomatoes and cook for 3 minutes. Add the lemon juice. Remove the skillet from the heat, and garnish the chard mixture with the cheese. Serve immediately.
