I love growing Swiss chard every summer. It’s easy to grow, and there’s something so satisfying about heading into the garden and picking food I’ve grown myself without pesticides. By early fall, there’s usually plenty of Swiss chard ready to enjoy.
This simple Mediterranean-inspired dish is one of my favourite ways to use it. I use chickpeas, but you can easily substitute your favourite beans or lentils and make it your own.
Prep Time
10 minutes
Cook Time
10 minute
Total Time
20 minutes
Servings
6
Prep Time
10 minutes
Cook Time
10 minute
Total Time
20 minutes
Servings
6
• 2 tbsp extra-virgin olive oil, divided
• 2 bunches Swiss chard, washed and chopped
• 2 cups (500 mL) chicken or vegetable broth
• ½ medium red onion, finely chopped
• 6 garlic cloves, minced or pressed
• 1 can chickpeas, drained and rinsed
• 2 tbsp freshly squeezed lemon juice
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• ½ cup crumbled feta cheese
1. Wilt the Swiss chard.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add half of the Swiss chard and cook for 1–2 minutes, until it begins to wilt. Add the remaining chard and continue cooking until wilted.
2. Cook until tender.
Pour in the broth and cover the skillet. Cook until the Swiss chard is tender. Drain the chard through a fine-mesh strainer and set aside.
3. Sauté the aromatics.
Wipe out the skillet and heat the remaining tablespoon of olive oil over medium-high heat. Add the red onion and garlic and cook for about 2 minutes, stirring frequently, until softened and fragrant.
4. Bring it together.
Return the Swiss chard to the skillet and add the chickpeas. Cook for 3–4 minutes, stirring occasionally, until everything is heated through.
5. Finish and serve.
Drizzle with freshly squeezed lemon juice and season with salt and black pepper to taste. Sprinkle the crumbled feta over the top just before serving.
Substitutions
Make it vegetarian: Use vegetable broth instead of chicken broth.
Make it dairy-free: Leave out the feta or substitute your favourite dairy-free alternative.
Using other greens: This recipe can also work with mature spinach, kale or other sturdy leafy greens, although cooking times may vary.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
The Vine Tip
Don’t have chickpeas? Use what you have. White beans, lentils or another favourite bean work beautifully in this recipe. It’s an easy way to turn garden greens and a pantry staple into something delicious.
