Planting season is here and Swiss Chard can be a great container garden addition. Here is a recipe that adds a nice twist to swiss chard and makes a meal in itself. Most ingredients are pantry items except for the saffron threads. Feel free to substitute Tumeric if no saffron is available.
- 1 large onion, chopped (about 1-1 1/2 cups)
- a pinch or two of saffron threads (use Tumeric if no saffron available)
- 1 tablespoon of chopped garlic
- 1 cup chopped cilantro
- 1/2 cup chopped parsley
- 1/2 teaspoon ground cumin
- 1 – -ounce can tomato paste
- 2 large bunches Swiss Chard, leaves chopped, stems diced
- 2 15-ounce cans of chickpeas
- 1 cup vegetable broth or water
- black pepper to taste
- lemon zest and lemon juice, optional
- In a nonstick pan, over medium heat, stir-fry onions and saffron in broth, water or wine for abut 10 minutes.
- Mix garlic, cilantro, parsley, and cumin in a bowl and add to the onions along with tomato paste. Stir and cook over low heat for a few minutes.
- Cook Swiss chard leaves first in a few cups of water, about five minutes until wilted. Set leaves aside, reserving the cooking water. Cook chard stems in the same water for about 10 minutes until tender.
- Add chickpeas, 1 cup of vegetable broth, and chard leaves to the onion mixture. Simmer for 10 minutes then add stems and pepper to taste.
- Top with grated lemon zest and a squeeze of lemon if desired.
From Prevent and Reverse Heart Disease by Caldwell B Esselstyn, Jr. M.D.