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Braised Chard with Chickpeas

Serves: Makes 4 servings

Ingredients:

  • ¾ cup dried chickpeas
  • 1 quart water
  • 2-ounce chunk linguiça or Spanish-style chorizo
  • ½ small yellow onion
  • 1 bay leaf
  • 1 rosemary sprig, 4 inches long
  • 3 tablespoons extra virgin olive oil
  • 2 large cloves garlic, minced
  • 1 small dried red chile, torn in half
  • 2 quarts coarsely chopped Swiss chard leaves (no ribs)
  • Kosher or sea salt

Procedures:

  1. Put the chickpeas in a medium bowl, add water to cover generously, and soak overnight. Drain and rinse, then place in a medium pot with the 1 quart water. Bring to a simmer over moderate heat, skimming any foam. Add the sausage, onion, bay leaf, and rosemary, cover, and adjust the heat to maintain a gentle simmer. Cook until the chickpeas are tender, 1 to 1½ hours.


  2. Let the chickpeas cool in the cooking liquid. When cool, drain the chickpeas, reserving the liquid and the sausage; discard the onion, bay leaf, and rosemary sprig.


  3. Heat 2 tablespoons of the olive oil in a large skillet over moderately low heat. Add the garlic and chile and sauté for about 1 minute to release the garlic fragrance. Add the chard and season with salt. Cook, stirring, for about 2 minutes to coat the chard with the oil and wilt it slightly. Add the chickpeas and ½ cup of the cooking liquid. Cut the sausage into 4 slices and add them to the skillet as well. Cover and cook, stirring occasionally, until the chard is tender, about 20 minutes. Taste for salt.


  4. Just before serving, stir in the remaining 1 tablespoon olive oil. Divide evenly among 4 plates or bowls, making sure that every diner gets a piece of sausage.

by Sur La Table & Andrews McMeel Publishing

 
 
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