My F&W
quick save (...)

Sautéed Swiss Chard with Chickpeas

  • ACTIVE: 15 MIN
  • FAST
  1. 2 tablespoons extra-virgin olive oil
  2. 2 garlic cloves, thinly sliced
  3. Pinch of crushed red pepper
  4. 1 small onion, halved and thinly sliced
  5. 2 bunches Swiss chard (1 1/2 pounds)—stems sliced 1/2 inch thick, leaves cut into 1-inch ribbons
  6. 3/4 cup canned chickpeas, drained
  7. 2 tablespoons low-sodium chicken broth
  8. Kosher salt and freshly ground pepper
  1. In a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat until lightly golden around the edges, about 3 minutes. Add the crushed red pepper and cook for 30 seconds. Add the onion and cook until translucent, about 4 minutes. Add the Swiss chard stems and leaves and the chickpeas and cook over moderately high heat, stirring frequently, until the greens are wilted, about 10 minutes. Add the chicken broth and cook until the stems are tender and the pan is dry, about 3 minutes. Season with salt and pepper. Transfer to plates and serve.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.