Foto: RecipeGirlIngredients
- Two 15.5-ounce cans garbanzo beans, (rinsed and drained)
- 10 medium garlic cloves, (peeled)
- 2 large shallots
- 3 small bay leaves ((preferably fresh))
- 1 teaspoon fennel seeds
- 1¼ cups extra-virgin olive oil
- 2 tablespoons extra virgin olive oil
- 5 medium garlic cloves, (peeled and crushed)
- 3 small bay leaves, (preferably fresh)
- 2 medium shallots, (sliced thinly)
- 2 bunch es Swiss chard, (center stems cut out & leaves coarsely torn)
- 2 cups low sodium chicken or vegetable broth
Steps
Preheat the oven to 350°F. Combine the first 5 ingredients in an 8x8x2-inch baking dish. Sprinkle with salt and pepper. Pour the oil over; cover the dish with foil. Roast until the garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.
Heat the oil in a large pot over medium-high heat. Add the garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of the chard. Toss until the chard wilts and the volume is reduced by half, about 2 minutes. Add the remaining chard. Toss until the chard wilts, about 2 minutes. Add the broth. Cover and cook until the chard is tender, stirring occasionally, about 10 minutes. Season the chard with salt and pepper. Transfer the chard mixture to a large sieve set over a bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.
Drain the garbanzos and reserve the oil; discard the bay leaves. Combine the garbanzos and chard in a large skillet. Add 2 tablespoons of oil reserved from the garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.
Loading comments...