I don’t know about you, but when I saw leafy veggies in the market like Swiss chard, collard greens and kale I never quite knew what to do with them. But all that changed last September when I went to Tuscookany, the best cooking school in Italy, and met my chef, Franco.
Franco had us use Swiss chard in his famous minestrone soup, which with his permission, I’ll share in a future blog, but in the meantime I have to tell you about a really tasty recipe that I just made up.
I planted Swiss chard last October after I got home from Italy thinking I would need it for Franco’s soup, but today I had a wild notion to try something else. The sun actually came out this afternoon so it no longer seemed like a good day to cook soup.
I harvested the some of the leaves and washed them really well. Since it’s an organic garden I’m forever sharing with “nature.” We’ll just leave it at that.
- 2 Tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 bunch Swiss chard, rinsed and chopped, both stems and leaves but keep separate
- splash (about 1 1/2 TBS) Italian vermouth* see note below (I use Martini & Rossi) or you can use white wine
- red pepper flakes (optional)
- 1/2 cup garbanzo beans
- salt and pepper
- Parmesan cheese, freshly grated
- 1/2 lemon (optional) to squeeze over when serving