Sauteed Swiss Chard and Garbanzos
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Credit: Joseph Barin, Corporate Chef, Kraft Foodservice, Northfield, Ill.
The National Culinary Review, November/December 2013
1½ cups plain low-fat yogurt
1½ cups Grey Poupon® Bistro Sauce
¼ cup orange marmalade
4½ lbs. rainbow Swiss chard, trimmed
2 T. extra virgin olive oil
3 cups dried chickpeas (garbanzo beans), cooked, drained
12 scallions, flash grilled, chopped
¾ cup Italian parsley, roughly chopped
¾ cup dried figs, chopped
Method: Whisk yogurt, bistro sauce and marmalade until blended. (Sauce can be prepared ahead and refrigerated up to 24 hours.) Cut Swiss chard in 2-inch-wide lengthwise strips. Saute in hot oil in large skillet on high heat for 30 seconds, or just until wilted. Add chickpeas, scallions, parsley and figs; cook 30 seconds. Remove from heat. Add sauce; mix lightly. Serve warm.
24 (½-cup) servings
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