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Taste a Savory Rainbow (Chard)


September 2015

Here’s a versatile dish that’s easy to pull together from your pantry & freezer whenever you’ve got a taste for some deeply satisfying veggies.

It’s a savory mixture of earthy greens, juicy tomatoes and tender garbanzos — a succulent accompaniment to simple roasted meats, especially chicken or pork, any day of the week.

On a Meatless Monday, serve it over pasta or rice (we love it with nutty brown rice or a long grain & wild rice combo) for a standout vegetarian main dish for 2. Delish!

Rainbow Chard with Tomatoes and Garbanzo Beans

Prep Time: 10m | Cook time: 30m
Serves 8 as a side, or 2 as an entrée with rice or pasta

​​Ingredients
2 tablespoons olive oil
1 cup diced Earthbound Farm Organic Yellow Onion (about 1/2 a medium onion)
1 teaspoon chopped garlic
1 package Earthbound Farm Frozen Organic Rainbow Chard Blend
1 14.5-oz can diced tomatoes, with juice
2 tablespoons lemon juice
1 15-oz can garbanzo beans (also called chickpeas, drained and rinsed)
1 teaspoon paprika
1/2 cup water or vegetable broth
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Grated Parmesan cheese (optional)

Directions
Heat oil in a large pot over medium-high heat. Add the onion and garlic, and cook until the onion begins to get translucent, about 5 minutes. (Careful — don’t burn the garlic!)

Reduce the heat to medium and add the tomatoes, frozen chard and lemon juice. Cook until the greens are tender, stirring frequently (about 10 minutes).

Add the chickpeas, paprika, water, salt and pepper. Simmer about 5 minutes more to heat through.

Serve hot, topped with Parmesan cheese, if desired.

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