Recipe by ksduffster
My farmer thankfully includes a sheet of recipes with each CSA box in order to get folks started with unfamiliar produce (or to give ideas when it's been 11 weeks in a row with tomatoes and folks are at their wits' ends about what to do with them!). This was on the sheet a few weeks ago with a gorgeous bunch of rainbow chard in the box. It is really easy to make and is a change from my standby chard recipe. I served it over barley, but you could use any grain or pasta, or serve as a side for any number of main dishes (there will probably be closer to 6 side dish servings). You could also swap the chard for kale, spinach, or whatever other green is on hand. We also like chard a lot, so I will probably add another bunch next time. Note: Steps 1 and 2 may be completed up to 2 hours ahead of time.
Top Review by CaliCook
Really liked the combination of flavors, and a new way to eat my chard. I chopped the stems and sauted them and stirred them in at the end, added some more texture. I subbed dried thyme for the fennel. There really wasn't any extra oil to drain off. I will make this again, and use half the oil.
- 2 cups cooked chickpeas or 1 (15 ounce) can chickpeas, rinsed and drained
- 1 large shallot, chopped in large pieces
- 4 bay leaves, preferably fresh, divided
- 7 garlic cloves, crushed, divided
- 1⁄2 teaspoon fennel seed
- salt and pepper
- 1⁄2 cup plus 1 tbsp. extra virgin olive oil, divided
- 1 shallot, sliced
- 1 bunch swiss chard, stems removed (reserve for another purpose if desired)
- 1 cup vegetable stock or 1 cup chicken stock
Directions See How It's Made
- Preheat oven to 350°F In an 8x8x2 baking dish, combine chickpeas, chopped shallot, 2 bay leaves, 5 cloves garlic, and fennel seed. Sprinkle with salt and pepper to taste. Pour 1/2 cup olive oil over bean mixture and cover dish with foil. Place dish in oven and roast until garlic is tender, about 45 minutes. Pour chickpea mixture into a sieve placed over a bowl and drain; remove bay leaves. Reserve oil.
- In a large skillet with a lid, heat remaining oil over medium heat. Add remaining garlic and bay leaves and the sliced shallot. Cover and cook until shallot is tender, about 2 minutes. Add half the chard and toss with tongs until the leaves wilt slightly, about 2 minutes. Add remaining chard and toss until wilted. Pour stock into skillet and simmer over low heat until chard is tender, about 10 minutes. Drain chard and discard liquids. Wipe skillet clean.
- Place skillet back over medium heat. Add chickpeas and chard to the skillet, using reserved oil to moisten as necessary (I use about 2-3 Tbsp.). Saute until combined and heated through, about 5 minutes.