Recipe from Rick Marzullo O’Connell
1 1/2 lb. Swiss chard
1/4 c. olive oil
1 med. onion, chopped
3 garlic cloves, chopped
2 c. cooked chick peas, rinsed and drained
1 3/4 c. chopped tomatoes
1 c. water
3/4 teas. salt
1/4 teas. pepper
Separate stems from leaves of chard. Slice stems into 2” pieces; chop leaves coarsely. Cook chard stems in boiling salted water for 2 minutes. Add chard leaves and cook 3 more minutes. Drain well.
In a frying pan, heat oil over medium heat. Cook onion until softened. Add garlic and cook 1 minute longer. Add chard, chick peas, tomatoes, 1c. water and seasoning. Partially cover and simmer until flavours blend and excess liquid evaporates (around 15 minutes.) Serves 4-6 as a side dish or toss with pasta for a main dish.