Swiss Chard and Orange Garbanzo Bean Saute
Crunched for time after a long weekday? This meal is ready in less than 15 minutes, and the Swiss chard provides vitamin A for bright, gorgeous eyes; vitamin K for strong bones; and vitamin C for antioxidants and glowing skin. What's not to love about this sexy green? This recipe yields four side-dish servings or two dinner servings. Add more garbanzo beans and a can of Italian tuna in olive oil for a heartier meal.
- 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
- 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.
- 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.
- 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.
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