Reviewed: Mar. 11, 2010

My husband really liked this one and my 3 year old ate it all up. Now I know what to do when my Dad gives me a bag of chard from his garden. Thank you for sharing!

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liavee

Reviewed: Mar. 10, 2010

I love this recipe! I served it with jasmine rice, which I jazzed up with lemon juice, freshly ground pepper, and butter. I also added an extra tomato and a lot more chickpeas , and I served this as a main dish. Mmmany thanks for the recipe!

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J-9

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Feb. 16, 2010

EXCELLENT!!!! This was so easy, so good, and so beautiful on the plate!! I didn't have tomatoes on hand, but I did have some great homemade salsa, and threw that in in place of the tomatoes, really added a little kick. Good with a little parmesan or feta sprinkled on too! Another great recipe and a delightful way to get those healthy dark green leafys. Keep 'em coming!

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claire

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Reviewed: Jan. 14, 2010

Yay! This was my favorite thing I've made from this site. I used two shallots and two roma tomatoes, otherwise, followed exactly and it was so tasty. One note, (since the ingredients list doesn't mention which part(s) of the chard to use) if you're using both stalks and leaves, they will need different cooking times. The stalks need to be thinly sliced and cooked for a couple more minutes than the greens.

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Nikki Larson

Reviewed: Jan. 6, 2010

I love this recipe! It has become a staple dinner and I've found variations of it that work well too. I've used spinach instead of the chard (when the chard was unavailable). I've also used lentils and a grain mix from Trader Joes. You really can't go wrong this recipe.

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Faith

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Dec. 26, 2009

The only two things I added to this delicious side was lots of garlic and some red pepper flakes. Very tasty and thanks Syd!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

Reviewed: Dec. 23, 2009

fresh, simple flavors that work well together; i loved it. added garlic (you gots to have garlic!) and used the whole can of chickpeas because i didn't know what to do with the rest of the can. make sure not to overwilt the chard; if done right, it retains some texture. the colors of this dish are bright and made for attractive plating when paired with baked fish.

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ydfz

Cooking Level: Intermediate

Reviewed: Dec. 20, 2009

Served this over spinach ravioli. Excellent and filling vegetarian meal!

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Jennifer

Reviewed: Dec. 11, 2009

This was very easy and yummy. Thanks for sharing!

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SCRAPULOUS

Reviewed: Dec. 8, 2009

Really good use of the swiss chard we had in our CSA basket this summer. Only change I made was to use cannellini beans instead of the garbanzo, since that's what I had on hand.

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Courtney K

Reviewed: Nov. 29, 2009

i love this recipe. It comes out great as is, but is also very easy to adapt to whatever you have in your fridge. Sometimes I add cubed roasted butternut squash when I'm serving it as a main meal and it's delicious. After roasting, I cube the squash and add it in with the tomatoes and lemon juice. Yum!!

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Rachel

Reviewed: Nov. 26, 2009

This is amazingly good and simple. We made it a ton when Swiss Chard was in season. It was so much better than I thought it was going to be. Yah greens!

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libbyryankern

Reviewed: Nov. 17, 2009

This is my new favorite way to cook Swiss chard. I left out the onions and tossed in some baby bellas, and it was amazing.

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demaem4

Reviewed: Nov. 16, 2009

Delicious! I didn't have lemon or fresh tomato so I used balsamic vinegar and canned diced tomato. Topped it with seared sea scallops. Will definitely make this again!

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Jen

Reviewed: Nov. 3, 2009

The overall dish was a bit soggy, but the taste was really good

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kimholtkc

Reviewed: Oct. 22, 2009

I had a huge amount of swiss chard that was given to me by my sister from her garden, and didn't know what to do with it 'til I found this recipe. I substituted yellow onion and garlic for the shallots and green onions since that was all I had on hand, and from there I just doubled the recipe and made it in my huge skillet. Very tasty. My husband and I both loved this. Since I still have enough swiss chard left to make another batch of this, I'll definitely be making this again.

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SYLVIAWIG

Reviewed: Oct. 22, 2009

Very tasty and satisfying. I substituted white beens for the garbanzos and added fresh garlic. It reheats well for lunches, too. I am a new subscriber to a local/organic produce box and had never cooked chard before. This recipe is being saved to my recipe box.

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Phoenix

Reviewed: Sep. 30, 2009

This dish balances beautifully - the lemon at the end really makes it. This recipe is quite easy and tastes great. I basically doubled the recipe and added garlic, because I am a garlic fiend, but this recipe is perfect just as it is written!

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Chris Morris

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Sep. 7, 2009

I loved this, but then maybe I'm biased because I grew up on stuff like this with it's classic and simple Italian flavors and ingredients! Swiss Chard has always been my favorite vegetable and is sweeter and more tender than other greens (also great for adding to soups). The stalks need extra cooking time, so I sliced and cooked them separately in boiling, salted water until tender. Not wanting to open a can of garbanzo beans for just a half cup, I used the full can. I left out the green onion, but added extra shallots and fresh minced garlic. Adding the lemon at the end was something I don't generally do, but enjoyed. For those looking for old-fashioned, traditional Italian cooking and need an Italian side dish to complete their meal, this is a great and authentic choice.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Sep. 4, 2009

Healthy & surprisingly very tasty! I added cannellini beans and used lime juice instead of lemon (all I had) plus a little red wine vinegar. I also added a few stale pieces of rye bread which turned into yummy dumplings. Served the whole thing with tiny toast squares and it was perfection!

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Jax

Swiss Chard with Garbanzo Beans and Fresh Tomatoes

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