This recipe, from Yotam Ottolenghi’s cookbook Plenty, is fantastic.
Swiss chard is one of my favorite vegetables, and this could be my new favorite way to eat it. I made a few changes: I used more Swiss chard than he called for, as I had a plethora from our CSA, I did not have caraway seeds nor did I feel inspired to buy them, and I doubled up on the mint and cilantro. Serves 4, with challah on the side.
- about 1 lb Swiss chard
- 1/3 cup olive oil, plus 1 TBS, plus extra for drizzling
- 4 medium carrots, diced
- 1 15-oz. can chickpeas, rinsed and drained
- 1 large garlic clove, chopped
- 2 TBS chopped fresh mint
- 2 TBS chopped cilantro
- juice of 1/2 – 1 lemon, depending on how juicy it is
- salt and black pepper
- 1/2 cup nonfat Greek yogurt
Separate the stems from the chard leaves but don’t throw them away.
Bring a large pot of salted water to a boil, then cook the stems for 3 minutes, add the leaves and cook for another 2 minutes, then drain.
Rinse chard with cold water, then squeeze dry and chop roughly.
Heat 1/3 cup olive oil in a large skillet over medium heat. Add the carrots and cook, stirring occasionally, for 5 minutes.
Add chickpeas and chard and continue to cook, stirring occasionally, for another 5 – 6 minutes.
Add garlic, mint, cilantro, lemon juice, salt and pepper, stirring well, then remove from the heat.
In a bowl, stir together yogurt, 1 TBS olive oil, salt and pepper. To serve, divide saute among 4 plates, top with yogurt mixture, then drizzle with olive oil.