One of the most beautiful greens, swiss chard is my new favorite. My colleague and I were over at a farmer’s market, and she suggested I pick some up. Being a fan of all greens, I figured, why not? I will admit, this was my first time working with swiss chard, and I know it won’t be my last.
What you’ll need:
A large bunch of Swiss chard, cleaned and ends trimmed back to about an inch from the beginning of the leaf. Cut your leaves into medium bite size pieces.
2 Medium size cloves garlic – diced or pressed
2 Tbsp butter
2 Tbsp olive oil
1/2 Can chickpeas, drained and rinsed
1. Melt 1 Tbsp of butter and 1 Tbsp of olive oil in the pan, sauté the garlic on low heat. Do not brown.
2. When fragrant, add the rest of the oo and butter and melt.
3. Add the chard slowly, it will cook down, so don’t worry if it doesn’t fit immediately into your pan. Add it all and sprinkle with salt and fresh ground pepper, taste.
4. If the flavor is good and the leaves are cooked, then it’s time to add your chickpeas. Give the pan a few minutes to heat up the chickpeas. Taste. Add salt and pepper if necessary.
5. Serve hot to room temperature.
enumnums 
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