On my little lunch break, I thought I'd share last night's dinner - enjoy!
Rainbow Chard, Garbanzo, Zucchini Saute
Ingredients:
1 medium sized yellow onion, chopped roughly (doesn't have to be diced)
4-5 crinimi mushrooms, chopped
1 1/2 cups garbanzo beans (chickpeas), or as much as you want - we cooked a big container of dried ones and keep it in the freezer and just grab some when we need them
1 large zucchini, chopped
1 bunch of rainbow chard, chopped
1-2 tsp dried sage
salt & pepper to taste
olive oil
Saute onion until translucent in some olive oil. Add mushrooms. Add chickpeas next and let it cook a while, covered, so that they soften a bit. Throw in the zucchini and tomato and saute on medium for a little while (you may need to add a little more olive oil if it's dry or you can add a little veggie stock). Add the sage, salt & pepper. Add in the chard and cover, letting the flavors combine. Let it simmer for several minutes until the chard looks like cooked spinach and the veggies are cooked to your liking. Then....mangia!
My mom came up with a recipe like this last summer when we had so much chard from my farm and our garden that we didn't know what to do with it! It was almost exactly the same except we subbed tomatoes for the zucchini and served it over pasta.
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