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Smokey Swiss Chard and Chickpeas

Posted Nov 07 2012 1:00pm

 I just feel the need to say that I am tired of schoolwork. For the most part I enjoy my business graduate studies, the subject is practical for work, and my professors are great, but I am weary of staring at the computer screen and writing essays. I simply do not want to talk about contingency theory any longer.

I want to talk about Swiss chard.

I have been delighting in the Swiss chard in season at the farmers market lately. Often when I prepare greens dishes they emerge a bit monochromatic, but Swiss chard brings lovely splashes of red and yellow to the dark green. The Swiss chard stalks are not only colorful but wonderfully tender, and the stalks and leaves cook in nearly the same amount of time, which is oh so convenient - especially because Zach is as particular as a Michelin starred chef when it comes to vegetable cooking times. If the veggies are undercooked he will simply get up, walk silently into the kitchen, and put them back on the stove. If they are overlooked he makes a sad face. Swiss chard rarely causes either of those reactions, and its mild sweet flavor goes with nearly any seasoning profile.

Like smoked paprika, for example... Smoked paprika is an absolute centerpiece in our kitchen. I truly don't know how I cooked before I knew of smoked paprika's existence. Smoked paprika makes everything better... Including Swiss chard. Now if only I could figure out how to incorporate smoked paprika into my leadership theory essay...

Smokey Swiss Chard and Chickpeas

1 T olive oil
2 large red onions, thinly sliced
10 cloves garlic, minced
1 rounded tsp smoked paprika
1/4 cup balsamic vinegar
1/2 cup vegetable brith
14.5 oz can fire roasted tomatoes
15 oz can chickpeas, drained
1 big bunch Swiss chard, roughly chopped

In a large pot over medium heat, sauté the onion and garlic in the olive oil until tender.
Stir in the smoked paprika for 1 min, until fragrant.
Add the vinegar, broth, tomatoes, and chickpeas. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes or so.
Stir in the Swiss chard for 2 minutes, until wilted.
Serve warm!

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