Lovely in its simplicity. Healthy and easy. A spicy, creamy, substantial meal. That's what this stew is. We set about making it, thinking it'd be an easy, nutritious dinner for a week night. We didn't expect much more. But to our surprise, we wound up loving it. We wound up craving it a few days after the last drops were scraped from the last bowls.We're pining for it even now, planning when we'll next get our hands on two bunches of chard so we can lovingly stir these deceptively humble vegetables (and legumes) together and feast.
You have to make this. Soon. You won't regret it. We adapted it (barely) from The Kitchen Sink Recipes, who adapted it from Food & Wine.
Rating: Truly 1/2 assed
Here's what you need and how you do it
1 medium onion, chopped into large chunks
3 garlic cloves, peeled and minced (or 1 Tablespoon if using jarred garlic)
Pinch crushed red pepper flakes
2 bunches swiss, rainbow or red chard leaves, chopped
Pinch salt (to taste)
Juice of 1/2 to 1 lemon, depending on taste
1 15-ounce can diced tomatoes
1 15-ounce can tomato sauce
1 14-ounce can chickpeas, drained and rinsed
In a large skillet, heat olive oil over medium heat. Add onion, garlic and red pepper flakes. Sauté until onion is tender. Add the chard, salt and lemon juice. Stir until chard has wilted. Add the tomatoes, tomato sauce and chickpeas. Cover and simmer for 15 to 20 minutes, until chard and chickpeas have softened some.
Serve hot. Would go well with Focaccia.
For a printable version of this recipe, click here.