Swiss Chard w/ Peppers and Garbanzos

Dani's Corner

Dani Spies is a Certified Health and Nutrition Counselor, Fitness Trainer and Mom who is passionate about finding simple ways to make real, whole, nutrtious foods a part of an everyday kitchen. More about Dani »

Recipes

By Meal

By Type

By Ingredient

By Diet

By Category

Sites To See

More Sites to See »

Swiss Chard w/ Peppers and Garbanzos

I usually pick up a couple bunches of leafy greens when I'm doing my grocery shopping... whatever looks good, I'm not too picky. This week it just so happened to be Swiss Chard.

I rarely have a plan for what I am going to do with my greens, but I know having them in the fridge is half the battle, this will at least assure that I will work them in to my weekly meals.

If I'm having a day where I just don't feel like thinking, my greens inevitably end up like everything else I make when I don't want to think too much -- cooked up with some garlic and olive oil!
(I'm telling you, if this is all you ever do in the kitchen, you'll never be disappointed).

But on this particular day, I did feel like thinking, so I pulled some veggies out from the fridge, along with some canned beans and voila... this yummy dish was born!

I actually made this for breakfast topped with an over medium egg... it was so good!! But it's also great as a side for chicken, fish, and beef OR if you want to go vegetarian, simply serve it over some rice or grains OR mixed in with a bowl of pasta... the possibilities are endless!

Swiss Chard w/ Peppers and Garbanzos

Ingredients

1 large bunch of swiss chard, stemmed and sliced
3 cloves of garlic, sliced
1/2 an onion, sliced into half moons
2 peppers, sliced (you can use any peppers you have, I had red and yellow)
1 tbsp. ground cumin
1 tsp. smoked paprika
1 15oz can of garbanzo beans, rinsed and drained
1/4 cup low sodium veggie broth
1 tbsp. extra virgin olive oil
Salt and pepper to taste

Directions

Heat olive oil in a medium pan over medium high heat. Once the oil is hot, add onions to the pan and saute for three to four minutes before adding in peppers and garlic.

Allow veggies to cook for about five minutes. Stir in cumin and paprika and stir until all the veggies are coated.

Add greens and broth; cover and cook until greens are wilted.

Stir in garbanzo beans, and season with salt and pepper. Once the beans are heated through... enjoy!

Serves 4.

Nutritional Analysis

Calories: 150; Total Fat: 4.8g; Saturated Fat: .5g; Cholesterol: 0mg; Sodium: 328mg; Carbohydrate: 23.1g; Dietary Fiber: 5.1; Sugars: 3.6g; Protein: 5.8g

Other recipes you may enjoy:
Sesame Kale w/ Mushrooms
Greens and Beans
Salmon Burgers (video)
Napa Cabbage and Watercress Salad
Winter Kale Pasta w/ Turkey Sausage (video)