Yield: 1 servings
|¾ pounds||Swiss Chard leaves, stemmed, rinsed and torn into lg. pieces.|
|2 larges||Garlic cloves, peeled|
|½ teaspoon||Coarse salt|
|1 teaspoon||Ground coriander|
|1 small||Dried red chile|
|2 tablespoons||Olive oil|
|½ cup||Minced Onion|
|2 teaspoons||Tomato paste|
|1 cup||Cooked garbanzos, or 1 15 oz can garbanzos, liquid reserved|
|¾ cup||Cooking liquid from garbanzos|
|1||Lemon cut in wedges|
In a pot, steam the chard leaves until tender, about 5 minutes. Set leaves in a colander to drain. Squeeze out the excess moisture and shred coarsely.
Crush garlic in a mortar with salt, coriander and chile until a thick, crumbly paste forms.
Heat olive oil in a 10 inch skillet and saute onion until pale golden. Add garlic paste and tomato paste and stir into oil until sizzling. Add chard, garbanzos, and cooking liquid, and cook, stirring occasionally for 10 minutes. Remove from heat and let stand until ready to serve. Serve warm, at room temperature, or cold, with lemon wedges. (I think it is best when warm or at room temp).
Per serving: 165 calories, 667 mg sodium, 0 cholesterol, 8 gm fat From the LA Times food section, a couple weeks ago.
From: Hilde Mott Date: 26 Jun 94 Submitted By GAIL SHIPP On 07-09-95