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
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.