When I came home to my parents house for Thanksgiving, I walked out to the garden one morning to scope out what was left. What I unsurprisingly found was a lifeless plot of land filled with nothing but chunky clumps of slightly frosted dirt. That is, except for a small but thick row of swiss chard stretched across the garden and still standing strong. I bundled up a huge bag to take back with me to good ol’ Philadelphia. And this is what inspired me to create the following recipe. A green-centered dish using up the last of the garden’s harvest. That’s a combination you really can’t beat. Enjoy.
Sauteed Swiss Chard with Chick Peas
-4 cloves garlic, minced
-1/2 large onion, diced
-2 Tbsp. extra virgin olive oil
-4 cups swiss chard, leaves roughly chopped, stems diced
-1-15oz. can chick peas, drained
-Scant 1/2 tsp. crushed red pepper
-One large orange, juiced
-Salt, to taste
Heat oil in large skillet. Saute garlic and onions until onions are translucent, about 5 minutes. Add crushed red peppers, and saute another 2 minutes. Stir in chick peas. Add swiss chard, and salt to taste. Cook 8-10 minutes until leaves are tender, stirring frequently. Add orange juice. Saute another 2 minutes, or until stems are tender.