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Swiss Chard and Orange Garbanzo Bean Saute

Swiss Chard and Orange Garbanzo Bean Saute


  • 1 bunch (13.5 ounces) Swiss chard
  • 1/4 cup pumpkin seeds or sunflower seeds
  • 1 tablespoon extra-virgin olive oil
  • 1 small red onion, halved and thinly sliced
  • 1/2 teaspoon sea salt
  • 1 15 ounce can organic garbanzo beans, rinsed and drained
  • 1 tablespoon orange juice
  • Zest of 1 orange


  1. Cut stems from Swiss chard leaves. Slice stems crosswise into 1/4-inch pieces and place in a bowl. Stack greens, roll into a thick cigar shape, and slice crosswise into 1/4-inch-thick ribbons.
  2. Toast pumpkin seeds in a small skillet over medium heat until fragrant, toasty brown, and plump, shaking the pan often for 3 to 4 minutes. Transfer to a small plate to cool.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and salt and cook, stirring often, until starting to soften, about 3 or 4 minutes. Stir in chard stems and cook until starting to soften, about 4 minutes. Add leaves and cook, stirring often, until beginning to wilt, about another 4 minutes. Gently stir in beans and turn off the heat. Finish with orange juice and zest, and dish greens onto a serving platter. Sprinkle with pumpkin seeds.


  • Recipe courtesy of Candice Kumai.


  • I use rainbow chard instead of plain white-stemmed chard whenever I can find it. The green leaves are offset by a beautiful blend of red, pink, orange, and yellow colored stems.

Nutrition Information

Per serving: 63 kcal cal., 3 g fat (0.5 g sat. fat), 191 mg sodium, 0.5 g fiber, 0.5 g sugar, 3 g pro., 27 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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