courtesy of Gourmet Magazine
Personally, I would add the tomatoes last, as they really don't need to be cooked for this recipeIngredients
1 small onion, thinly sliced
1 garlic clove, thinly sliced (use your garlic scapes!)
1 1/2 tablespoons olive oil
1 small tomato, cut into 1/4-inch dice
1 cup rinsed canned chick-peas
1/2 pound Swiss chard, stems discarded and leaves coarsely chopped
1/2 tablespoon fresh lemon juiceMethod
- Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened.
- Add tomato and chick-peas and cook, stirring, 5 minutes.
- Add Swiss chard and cook, covered, until wilted, about 2 minutes.
- Add lemon juice and season with salt and pepper