Wednesday, March 16, 2011

Skillet Swiss Chard and Chick Peas

I don't know whether to start with my long love for swiss chard or my newly found love of cast iron skillets. 

I'll start with the swiss chard, which my Significant (m)Other has always cultivated in our Cupertino garden of eden jungle backyard growing up in. She would put it in everything, most notably, make spanakopita with it instead of spinach. My mom is not of Greek heritage but she makes one of the best spanakopitas around. Her secret? Backyard swiss chard, because it has backbone and a depth in flavor unmatched by spinach. 

It's been smelling like skillet since I (finally) got my first cast iron skillet a few weeks ago, courtesy of CSN Stores. I realized I should have had a skillet a long time ago. Not only does it add extra flavor to whatever is in the pan, but it also help iron-deficient losers like me get iron. 

Skillet Swiss Chard 
(serves 2 or 1 hungry girl)

1 large onion, chopped
1 bunch of swiss chard, chopped
1 red jalapeño, chopped
1 clove garlic, minced
1 cup cooked chick peas (I made my own batch or you can use canned)
1/4 cup red wine
olive oil
salt + pepper

Heat skillet on burner until hot, add olive oil then chopped onions and jalapeño and sear, fajita style so black grill marks form. Add garlic, lower heat and cook a few more minutes until tender. Add wine when things are looking really smoky, then add the swiss chard and cook until tender, adding the chick peas at the final so they warm up with everything else in the skillet. Sprinkle with salt and pepper and pour on extra virgin olive oil  for the final touch. 


Mary Bergfeld said...

I love the bit of fire you've added to this dish. It sounds delicious. I share your love of cast iron. Mine are coming up on 50 years of almost daily use and I don't leave home without them. Have a wonderful day. Blessings...Mary

Peter M said...

Nice colours with the dish...I'll bring the crusty bread!

Ivy said...

I bought Swiss Chard to make black eyed beans on Friday but I think you have convinced me to change the menu. I add Swiss chard in spanakopitta but never made one with just the Swiss chards. Interesting!

Peter G | Souvlaki For The Soul said...

Great vegie dish Anna...gotta love the cast iron cookware!

Diana said...

Is that hungry girl serving size recommended for me? :)

I actually JUST got my first cast iron skillet, but it's just a baby-sized. I got it to make frittatas!

Dewi said...

Swiss chard and chick peas, what a happy combo Joanne.

Dewi said...

Whooops, did I just call you Joanne? My apology, Anna :)

Fritos and Foie Gras said...

loooove swiss chard! I will definitely be trying this!

Fritos and Foie Gras said...

loooove swiss chard! I will definitely be trying this!

Helen said...

I love the sound of this dish! You know I've been wanting to try Swiss Chard for a while. Not sure why it's taking me so long to hunt it down. I tend to gravitate towards kale or rapini out of habit. As for cast iron skillets, I have been using mine for a few years and I love it. You can even make cornbread in it and pop it in the oven to bake. It even helps you work out your biceps ;)

tasteofbeirut said...

I am in tune with your mom; I love swiss chard and will sub it for spinach any day! (spinach I find hard to digest). This dish reminds me of an Armenian dish I was planning to make in the summer.

Joyti said...

You grew up in Cupertino?
I can't remember ever eating Swiss Chard myself. I see it at markets all the time, consider it, but never bring myself to getting it. O, but I LOVE my cast iron skillet - I probably use it more than anything else in the kitchen, more than any baking pan.
I bet this dish would be great with rice.

Banana Wonder said...

Mary - I hope to have mine for the next 50 years too.

Peter - I am waiting for your bread!

Ivy - Love the mavri mati, yeah, you gotta try the chardopita.

Peter - I don`t know what took me so long.

Diana - For me and you, TALF. Excited to see all the magic you make with your skillet. High five.

Elra - Haha... I`ll let it slide... but just this once ,-)

Fritos & Foie Gras - I hope you do! I`ll be making this again, no doubt.

Helen - I´m all bout the kale too. I kinda play the dark green roullette at the grocery store.

tasteofbeirut - high five on the chard love.

indie.tea - yeap, Cupertino - have you been?

elly said...

This looks awesome! And I am SO glad you got a cast iron skillet--I couldn't live without mine.

Banana Wonder said...

elly - love it so much, gotta get some more!

Kung Food Panda said...

That looks to be muy deliciouso!

Ned Thomas Smith said...

My Dad taught me to use cast iron skillets. Always consistent with heat distribution. Almost as good as my Wok. :)