Ingredients

• cook

  • 1 tbsp oil

  • salt (to taste)

  • 1 can chickpeas (aka garbanzo beans) drained

• cook

  • 2 fresh/raw sausages (optional)

  • 2 tbsp of olive oil (optional)

  • 1/2 medium onion, chopped

  • 2 cloves of garlic, chopped

  • 2 diced tomatoes (or one 14 oz can)

  • 1 bunch of chard, washed and chopped into 1" wide strips

  • chard stems, washed and diced

• garnish - parmesan

Directions

1. Wash the chard and remove the stems. Chop the leaves into 1" wide strips and dice the stems.

2. In a frying pan, add the oil, salt, and chickpeas and toast the chickpeas until they are crispy. Don't burn them, but it's difficult to over cook them.

3. Remove the casing from the sausages and cook the meat in a dutch oven. Once the meat is cooked, remove it with a slotted spoon and leave behind any fat / oil.

4. If you're not including sausages then add olive oil to the dutch oven.

5. Add the onions into the dutch oven and soften them, 4 - 5 minutes.

6. Add the diced chard stems and saute them for 4 - 5 minutes.

7. Add the garlic and cook for one more minutes.

8. Add the diced tomatoes and chard, mix well, and cover. Cook, mixing occasionally, until the chard is wilted and the entire mixture is heated through.

9. Mix in the toasted chickpeas, serve with shredded parmesan.

Notes

• Spinach or beet greens can substituted for chard.

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