This fresh meal was so good I ate the whole thing in one sitting. It would go well as a family side, or as a whole meal by itself. It wants to be eaten right away, as reheating wouldn't work with this one. Truly enjoyable!

great and flexible recipe... use more or less garbanzos(chickpeas) etc....just use your imagination and taste to modify it... as some did with garlic and/or cayenne... the fresh tomato was a nice contrast to the cooked veggies

This is my new favorite chard recipe. It's fast, easy, and healthy. I used a young leek instead of green onions and minced garlic instead of a shallot, but otherwise followed the recipe. It was a lot more flavorful than I had anticipated.

My first review but I love this recipe so much I had to. This is a great base recipe to substitute and tweak as you will. I have made this 2x in different ways and both times I loved it. The first time I stuck to the basic recipe except I used a garlic scape instead of garlic, added red pepper flakes, used 2 small onions in place of scallions/green onions, and canned tomatoes instead of fresh. The second time I made the same changes as above; in addition added cumin seeds when cooking the onion and used fresh tomatoes this time. I had no garbanzo beans so I used 1 1/2 cups cooked lentils and 1 cup cooked wheat berries that I needed to use up. Delicious!!! It had an exotic taste such as one would find in a Northern Indian or some such restaurant and it was filling enough to be a main dish (with one legume and one whole grain it's great for vegetarians). It still could use some spicing up, I think next time I will add turmeric. I also think beet greens would work nice as a substitute for the chard.

it was ok, not very flavorful.. won't be making this one again

This was ok. I'm not a swiss chard lover, so that's probably why I didn't love it.

this was NOT good. It looked like a mess on the plate and it didn't taste nice at all!

I was skeptical of this recipe, but I made it and found it to be very good. In lieu of the garlic clove, I used 1 garlic scape. Instead of the shallot and green onions, I used three spring onions. This dish is really very tasty!

This was an excellent, easy-to-make, one-pan dish. My girlfriend and I managed to chop all the ingredients and cook this dish in about 15-20 minutes from start to finish. Based on some of the reviews that said the dish was a little bland, I added 2 tsp of crushed chili pepper and about 1 tsp of cayenne pepper to punch it up a bit. It added just a little spicy which is the way I prefer most of my food. I doubled the portions and ate this as a vegetarian main dish (along with some whole grain bread). Added to the Recipe Box and will make again!

Very tasty! I took the suggestions to add extra garbanzo beans, garlic, and onion, and it turned out great.

This was a good way to use chard -- light yet hearty. I used significantly less olive oil, an entire can of garbanzos, an entire can of diced tomatoes, and added a clove of garlic. I also used leeks instead of onions and shallots, because that's what I had on hand.

This was only so so. Definitely needed more chick peas. Even with them, it was bland. If I try to make this again, I might add more spices. It was just boring.

This is excellent. So wholesome! I mixed in some goat cheese near the end, and make this side dish a meal! I also used canned tomatoes.

I've been having a hard time finding really good recipes for my garden-grown swiss chard, and finally I've found one! I served it with lamb, but it would go great with many things. Even my husband who has been avoiding any green thing from the garden liked this.

Swiss chard is a favorite here, in quiche, sauteed as a veg, etc. Get a good loaf of bread. I had a multi grain organic. Start the saute with the chopped shallots and 1/2 lb sliced mushrooms. S&P lightly with each addition. I had cannelleni beans on hand, and used a 1 lb can, drained and rinsed. Since it's mid winter, I subbed one 14.5 oz can of diced tomatoes in puree. Sprinkle in some pasta or Italian seasoning and freeze dried basil. Add in the chard and chopped stems. Add a bit of veggie "broth from the box" if needed. Cover and cook a bit. Just let the chard shrink a bit, and not get grey. Then nestle a few eggs into spoon hollows in the veggie stew. Cover, and check every three minutes. Mine took about 9 minutes on very low to give perfectly set, not runny eggs with creamy yolks.

Tasty. I added chili pepper flakes, curry powder, and cumin seeds.