Chick-Peas and Chard

1 garlic clove, thinly sliced
1 1/2 Tablespoons olive oil
1 16 oz. can of diced tomatoes
2 Tablespoons fresh Valencia orange juice
1 cup rinsed canned chick-peas
1/2 pound Swiss chard, stems discarded and leaves coarsely chopped
1 Tablespoon fresh lemon juice
2 Tablespoons fresh Valencia orange juice

Cook garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomatoes, orange juice, and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.

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