Inspiration struck at dinner the other night, my wife and I were celebrating her return from a trip to the east coast and opted for some pasta. She allows us a carb waiver from time to time and this particular night we really went after it, having bread and house made pasta at an excellent restaurant in Culver City, CA called Bucato. Their ever changing menu featured a dish that was essentially just chard and garbanzo beans with a lemon butter sauce. It’s simplicity was striking and richness of flavor impressive enough for me to tackle the concept at home, albeit with substantially less butter and salt I’m sure. Do not be intimidated by the use of the word “sauce”. It is merely a mix of liquids naturally present in the cook and heated until it reduces a bit. Nothing major here! This is a great way to take advantage of the flood of in season greens that is soon to be upon us. Try it! Substitute chard for spinach or kale if more handy. Add a splash of white wine to the sauce if you’d like, don’t forget to splash some in your glass too!
Chard and Chickpeas in a Lemon Garlic Sauce
4 Servings, 20-30 minutes
- 8-10 full leafs of chard, rinsed and chopped down.
- 1 large shallot (diced)
- 2 cloves of garlic (chopped)
- 2 cups of chicken or vegetable broth (1/2 of one of those standard sized boxes)
- juice of 2 lemons
- 1 can of garbanzo beans (rinsed)
- 6-8 halved cherry or grape tomatoes (or one medium sized tomato chopped)
- 1 handful of chopped walnuts
Rinse and dry your greens, chop them into chunks and put in a bowl. Set aside. Juice the two lemons and remove the seeds.
Take a large skillet, put it on medium and toast your walnuts. A few minutes on the heat, give them a stir and a shake, a few more minutes. Set aside and wipe out the pan with a wad of paper towels. (Careful, hot!)
Dice up your shallots, garlic and chop the tomato. Pour olive oil into the skillet and let heat up a few minutes on medium high. If you really want to get this to a restaurant type flavor profile use butter and olive oil. Butter is amazing. It’s also kind of bad for us. Olive oil only tonight. Add the shallots to the heat and let them bloom. Smells good… that’ll get your neighbors attention. Salt and pepper it.
Once they are starting to soften, add the garlic and tomatoes. Pour in a splash of the chicken stock and let it reach a boil. After a few minutes of this add the rinsed garbanzos and stir. Add more broth in batches, a little at a time. Give the beans 5 minutes on medium high heat and add the green chard. Pour in half the lemon juice, stir and cover. Taste as you go, have a spoon nearby dedicated to the purpose.
The chard will reduce pretty quickly. After 5 minutes covered, stir it up, add more broth and keep the cover off. At this point it’s almost come together. Add the rest of the lemon juice and pour in any remaining broth. Turn the heat up to high and let the water content steam off. The liquid will become a sauce right before your eyes. Add salt and pepper to taste, you want the liquid to be rich in the flavors of the lemon, garlic and chard.
Take off the heat. Serve over pasta, rice or chicken. Sprinkle the toasted walnuts over the mixture. We ate ours spooned over quinoa with sliced chicken breast on the side. A delicious and simple splash of seasonal gourmet… at home… in under a half an hour.
***Chickpeas? Garbanzo beans?? What’s the difference? (There is none!)***