Savory Swiss Chard With Chickpeas

1. 1

   Separate the stems from the leaves of the chard, and chop the stems into 1/2 inch slices, and tear the leaves in 1 1/2 inch pieces.

2. 2

   Heat a skillet over medium high heat and add the oil. When the oil begins to shimmer, add the chickpeas and saute until they begin to get a little golden and crispy on the outside.

3. 3

   Add the chard stems and cook for a minute, then sprinkle the Worcestershire sauce and vinegar over the top and cook until nearly evaporated.

4. 4

   Toss in the chard leaves and gently combine with the stems and beans, then pour the chicken stock over. Mix in the red pepper flakes if you like a little heat.

5. 5

   Continue to saute until the leaves are cooked, and the stock is mostly gone. The dish should have the sense of being juicy, but not swimming.

6. 6

   Season to taste with salt and pepper, and finish with a drizzle of olive oil.

* Per serving · 4 servings · Values may vary.

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