If you're feeling a bit too stuffed from all the holiday goodies, why not try December's Food of the Month, Swiss Chard. Read on to find out a little more about this leafy, stalky green and how you can incorporate it into many different dishes.
Swiss chard is a leafy green vegetable used often in Mediterranean cooking. Fresh young chard can be used raw in salads, while mature chard leaves and stalks are typically cooked or sautéed, as their bitterness fades with cooking. It is recommended to eat the stems of varieties with white stems. The colored stems are very tough. Swiss chard is an excellent source of vitamin K, vitamin A, vitamin C, potassium, vitamin E and iron (talk about a combination punch!) It is also a very good source of fiber, vitamin B2, calcium, vitamin B6 and protein. Finally, swiss chard contains a variety of antioxidants.
Why not test out this savory Swiss Chard recipe that features chickpeas, a hint of lemon and some feta cheese!
Garlicky Swiss Chard & Chickpeas
Makes 6 servings
- 1 tablespoon olive oil, divided
- 2 bunches Swiss chard, center stems cut out and discarded and leaves coarsely chopped
- 2 cups low-sodium chicken broth (or vegetable broth)
- 2 medium shallots, finely chopped (about 1⁄2 cup)6 medium garlic cloves, mince
- 15.5 ounce can garbanzo beans (chickpeas), rinsed and draine
- 2 tablespoons freshly squeezed lemon juice
- Salt and freshly ground black pepper, to taste
- 1⁄2 cup crumbled feta cheese, optional
- In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add half of the chard and cook, 1 to 2 minutes.
- When the first half has wilted, add the remaining chard. When all of the chard is wilted, add the chicken broth. Cover the skillet and cook the chard until tender, about 10 minutes.
- Drain the chard through a fine sieve (strainer) and set it aside.
- Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and garlic and cook, stirring, until they are softened, about 2 minutes.
- Add the chard and chickpeas and cook until heated through, 3 to 4 minutes.
- Drizzle the lemon juice over the mixture and season with salt and pepper, to taste. Sprinkle cheese on top just before serving, if desired.
Recipe and image via FoodieCrush