I had a big bunch of Swiss Chard that I wanted to make sure that I used tonight, so I put this recipe together and it was delicious. It is a vegan recipe if you sprinkle nutritional yeast (instead of grated Parmesan cheese) over top of it. We devoured it, so I would say it makes 2 large sides.
Ingredients:
2 tbsp extra virgin olive oil
1/2 a sweet onion, chopped
2 cloves garlic, minced (or 1 tsp garlic powder)
salt and freshly ground black pepper to taste
1 tsp dried red hot chili peppers
1 large bunch of Swiss Chard, rinsed & drained well, stems removed and greens chopped into small pieces (I use kitchen shears as it makes the job a lot easier). It looks like an awful lot of chard, but once it cooks down you'll see that it is not all that much.
1 can of chickpeas (540 ml or 19 oz) rinsed and drained
1/2 cup of cooked quinoa
1/4 cup of walnuts, chopped
freshly ground Parmesan cheese (or nutritional yeast if you are vegan) (about 1 level tsp per serving is plenty---just enough to give a little zing of flavour)
Directions:
1. In a large skillet, heat 1 tbsp of the olive oil over medium heat. Saute the onions for a few minutes until soft; toss in the garlic for one minute and saute; spread the onions and garlic to the outside area of the pan and add the other 1 tbsp of oil and allow to heat up. Toss in the Swiss Chard and mix in with the onions and garlic. Cook for 5 minutes, tossing occasionally.
2. Stir in the salt, pepper, chili peppers and quinoa. Allow to cook for about 2 more minutes. Transfer to a serving bowl and gently stir in the chickpeas. Sprinkle the walnut pieces on top. Once plated, pass the Parmesan cheese as a garnish.
