Swiss Chard Goodness

Garlicky Roasted Garbanzo Beans with Swiss Chard

(adapted from Michael Psilakis, Epicurious.com)

Makes 4-6 servings

Ingredients:

Beans:

2 15.5 oz cans garbanzo beans (chickpeas), drained

10 garlic cloves, peeled

2 large shallots, chopped

3 bay leaves (fresh recommended, but I used dried)

½ cup extra-virgin olive oil

1 tsp fennel seeds (I don’t like fennel, so I used mustard seed)

Chard:

2 T olive oil

6 garlic cloves, crushed

3 bay leaves

2 shallots, sliced

large bunch swiss chard, center stems cut out (or not – I didn’t), leaves coarsely torn

½ cup chicken or vegetable broth

pasta and parmesan cheese

Preparation

Beans: preheat oven to 350°. Combine first 5 ingredients in a glass baking dish (8x8 or similar). Sprinkle with salt and pepper, then pour oil over (original recipe called for 1 ½ cups of oil – I used A LOT less, ½ - 2/3 cup). Cover with foil and roast until garlic is tender, about 45 mins.

Chard: Heat oil in large pot over medium-high heat. Add garlic, bay leaves and shallots, cook until shallots are tender, about 2 mins. Add chard in a couple batches if necessary, allowing first batch to wilt and make room for the rest. Add broth and cook until chard is tender and most of liquid has evaporated (7-10 mins). Season with salt and pepper. Combine beans and chard, season if necessary.

Serve over pasta (or barley?) with grated parmesan cheese.