This is a perfectly pleasant weekday-dinner way to get these power greens in. I always want to buy them because they are so gorgeous, but need more ways to fix them, so here we are.

Apparently, this dish is Armenian. It is rather plain, without much embellishment. I wouldn’t say it is quite delicious, because it tastes so healthy– but it is really good for you!

Chard with Tomatoes and Chickpeas (Recipe)

3 Tablespoons olive oil or avocado oil
1 bunch Swiss Chard, stems chopped, leaves rough cut and separated
1 onion, chopped
sea salt and black pepper
3 garlic cloves, minced
2 ripe tomatoes, chopped
1 (15 oz) can of organic chickpeas, rinsed and drained
2 tablespoons lemon juice
toasted slivered almonds (for optional garnish)

Heat the oil in a 12 inch skillet over medium heat, and then add the chard stems, the onions, and some salt and pepper. Cook, stirring occasionally, for about 10 to 12 minutes.

Turn up the heat to medium-high and add in the garlic, the tomatoes, and the chick peas. Stir and cook for about 4 minutes. Add the chard leaves and cook until wilted, approximately 3 minutes.

Check seasonings and add more salt or pepper as needed. Serve immediately with toasted slivered almond garnish, if desired. (I say yes– more texture please, however, my husband prefers this without the nuts. You do you!)

Enjoy this nutritional boost!