Sautéed Rainbow Chard with Garbanzo Beans

Greens and beans...you can't get any healthier than this.
Prep Time
10 minutes
Cook Time
8 minutes
Total Time
18 minutes

Ingredients

Yield: 4 servings
  • 1 bunch rainbow chard
  • 1 purple scallions/spring onions, sliced into thin rounds
  • grape seed or olive oil for cooking
  • sea salt + freshly ground black pepper to taste (recommend about 1/2-1 tsp each)
  • 1 tablespoon sesame seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon poppy seeds
  • 1 cup cilantro leaves
  • juice of 1/2 lemon
  • 2 tablespoons labneh or greek yogurt (optional) for topping

Instructions

Step 1

Remove rainbow chard leaves from stalks. Roll up leaves and slice into ribbons and chop the stalks into medium diced pieces.

Step 2

Heat a dutch oven or heavy bottomed pot over medium heat. Add about 2 tablespoon grape seed or olive oil to pan and heat.

Step 3

Add scallions to pot, stirring constantly for 4-5 minutes, until golden brown.

Step 4

Add rainbow chard and 1/4 cup water and cover 3-4 minutes.

Step 5

Season with sea salt, black pepper and seeds. Add cilantro leaves.

Step 6

Remove from pot and squeeze lemon juice all over greens. Top with labneh and serve warm.