Prep 25 mins
Cook 15 mins
This was inspired by a recipe in “Wild About Greens” by Nava Atlas, simplified and changed to make it more in keeping with a Nutritarian eating style. The combination of orange and dill makes a delicious sauce. This dish freezes well.
- 10 -12 ounces chard leaves, chopped
- 1 teaspoon cornstarch
- 1⁄4 cup orange juice, preferably fresh
- 1 teaspoon dried dill
- 1 teaspoon agave nectar
- 1 (15 ounce) can beets, drained well and chopped (I buy sliced beets and chop them into bite sized pieces)
- 1 (15 ounce) can low-sodium chickpeas, drained and rinsed
- 1⁄4 cup walnuts, chopped
- 1⁄2 teaspoon oil (to coat pan)
- Chop chard and set aside. I like to cut it into crosswise strips, then cut the strips into 2 inch pieces.
- Sauce: Combine cornstarch in orange juice until dissolved. Add dill and agave nectar and mix well.
- Add beets, chickpeas and walnuts to sauce and set aside.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add as much chard as will fit. Cover and allow greens to wilt down briefly, mixing so chard wilts evenly. Continue to add the chard until all of it is in the pan.
- Cook until the leaves are tender, about 5-10 minutes. If liquid begins to accumulate, remove cover to evaporate liquid.
- Add sauce mixture to chard and cook, stirring continuously, until sauce begins to bubble. Continue stirring while cooking another 1 to 2 minutes.