This was an excellent, easy-to-make, one-pan dish. My girlfriend and I managed to chop all the ingredients and cook this dish in about 15-20 minutes from start to finish. Based on some of the reviews that said the dish was a little bland, I added 2 tsp of crushed chili pepper and about 1 tsp of cayenne pepper to punch it up a bit. It added just a little spicy which is the way I prefer most of my food. I doubled the portions and ate this as a vegetarian main dish (along with some whole grain bread). Added to the Recipe Box and will make again!
I loved this, but then maybe I'm biased because I grew up on stuff like this with it's classic and simple Italian flavors and ingredients! Swiss Chard has always been my favorite vegetable and is sweeter and more tender than other greens (also great for adding to soups). The stalks need extra cooking time, so I sliced and cooked them separately in boiling, salted water until tender. Not wanting to open a can of garbanzo beans for just a half cup, I used the full can. I left out the green onion, but added extra shallots and fresh minced garlic. Adding the lemon at the end was something I don't generally do, but enjoyed. For those looking for old-fashioned, traditional Italian cooking and need an Italian side dish to complete their meal, this is a great and authentic choice.
This was a good way to use chard -- light yet hearty. I used significantly less olive oil an entire can of garbanzos an entire can of diced tomatoes and added a clove of garlic. I also used leeks instead of onions and shallots because that's what I had on hand.
This is excellent. So wholesome! I mixed in some goat cheese near the end and make this side dish a meal! I also used canned tomatoes.
I've been having a hard time finding really good recipes for my garden-grown swiss chard, and finally I've found one! I served it with lamb, but it would go great with many things. Even my husband who has been avoiding any green thing from the garden liked this.
Swiss chard is a favorite here in quiche sauteed as a veg etc. Get a good loaf of bread. I had a multi grain organic. Start the saute with the chopped shallots and 1/2 lb sliced mushrooms. S&P lightly with each addition. I had cannelleni beans on hand and used a 1 lb can drained and rinsed. Since it's mid winter I subbed one 14.5 oz can of diced tomatoes in puree. Sprinkle in some pasta or Italian seasoning and freeze dried basil. Add in the chard and chopped stems. Add a bit of veggie "broth from the box" if needed. Cover and cook a bit. Just let the chard shrink a bit and not get grey. Then nestle a few eggs into spoon hollows in the veggie stew. Cover and check every three minutes. Mine took about 9 minutes on very low to give perfectly set not runny eggs with creamy yolks.
Very tasty! I took the suggestions to add extra garbanzo beans garlic and onion and it turned out great.
This recipe is very good but I like to add a lot of garlic to it:)
I was skeptical of this recipe but I made it and found it to be very good. In lieu of the garlic clove I used 1 garlic scape. Instead of the shallot and green onions I used three spring onions. This dish is really very tasty!
This was only so so. Definitely needed more chick peas. Even with them it was bland. If I try to make this again I might add more spices. It was just boring.
