Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 cup Swiss chard stems, finely diced
  • 1 can (15 oz) garbanzo beans, drained and rinsed
  • 1 lb Swiss chard leaves, stems removed and leaves roughly chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Separate the Swiss chard leaves from the stems. Dice the stems into small pieces and roughly chop the leaves into 2-inch ribbons.
  2. Heat olive oil over medium heat. Add sliced garlic and diced chard stems. Sauté for 3–4 minutes until garlic is golden and stems have softened.
  3. Stir in the rinsed garbanzo beans and cherry tomatoes. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to burst and create a light sauce.
  4. Add the chopped chard leaves a handful at a time, tossing with tongs. Cook for 3–5 minutes just until wilted and deep green, then remove from heat immediately.
  5. Stir in the lemon juice, salt, pepper, and fresh parsley before serving.