Purim: Swiss Chard with Garbanzo Beans and Fresh Tomatoes | Submitted By: Syd

2 tablespoons olive oil1 shallot, chopped2 green onions, chopped1/2 cup garbanzo beans, drainedsalt and pepper to taste1 bunch red Swiss chard, rinsed and chopped1 tomato, sliced1/2 lemon, juicedHeat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste. Amount Per Serving  Calories: 122 | Total Fat: 7.3g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Swiss Chard with Garbanzo Beans and Fresh Tomatoes

Servings Per Recipe: 4

Amount Per Serving

Calories: 122

Total Fat: 7.3gCholesterol: 0mgSodium: 311mgTotal Carbs: 13.3g    Dietary Fiber: 3.2gProtein: 3.2g VIEW DETAILED NUTRITION
About: Nutrition Info

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I loved this, but then maybe I'm biased because I grew up on stuff like this with it's classic and simple Italian flavors and ingredients! Swiss Chard has always been my favorite vegetable and is sweeter and more tender than other greens (also great for adding to soups). The stalks need extra cooking time, so I sliced and cooked them separately in boiling, salted water until tender. Not wanting to open a can of garbanzo beans for just a half cup, I used the full can. I left out the green onion, but added extra shallots and fresh minced garlic. Adding the lemon at the end was something I don't generally do, but enjoyed. For those looking for old-fashioned, traditional Italian cooking and need an Italian side dish to complete their meal, this is a great and authentic choice. Was this review helpful? [ YES ]
19 users found this review helpful I loved this, but then maybe I'm biased because I grew up on stuff like this with it's classic... Reviewed on Feb. 14, 2008 by whoot    Swiss chard is a favorite here, in quiche, sauteed as a veg, etc. Get a good loaf of bread. I had a multi grain organic. Start the saute with the chopped shallots and 1/2 lb sliced mushrooms. S&P lightly with each addition. I had cannelleni beans on hand, and used a 1 lb can, drained and rinsed. Since it's mid winter, I subbed one 14.5 oz can of diced tomatoes in puree. Sprinkle in some pasta or Italian seasoning and freeze dried basil. Add in the chard and chopped stems. Add a bit of veggie "broth from the box" if needed. Cover and cook a bit. Just let the chard shrink a bit, and not get grey. Then nestle a few eggs into spoon hollows in the veggie stew. Cover, and check every three minutes. Mine took about 9 minutes on very low to give perfectly set, not runny eggs with creamy yolks. Was this review helpful? [ YES ]
15 users found this review helpful Swiss chard is a favorite here, in quiche, sauteed as a veg, etc. Get a good loaf of bread....

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Pesto Recipes: Pesto Tuna Salad with Sun-Dried Tomatoes | Submitted By: DC Girly Girl

1 (6 ounce) can canned tuna1/4 cup prepared basil pesto sauce6 oil-packed sun-dried tomatoes, drained and diced2 tablespoons mayonnaise2 tablespoons grated Parmesan cheeseIn a bowl, mix the tuna, pesto, sun-dried tomatoes, mayonnaise, and Parmesan cheese. Cover, and refrigerate until ready to serve. Amount Per Serving  Calories: 392 | Total Fat: 28.5g | Cholesterol: 45mg

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Low-Sodium Recipes: Baked Tomatoes Oregano | Submitted By: Michele O'Sullivan

4 large ripe tomatoes, sliced 1/4 inch thick1/8 cup grated Romano cheese1/2 cup fresh bread crumbs1 clove garlic, minced2 sprigs fresh parsley, choppedsalt and pepper to taste1/2 teaspoon dried oregano1 tablespoon olive oilPreheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray. Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil. Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted. Amount Per Serving  Calories: 110 | Total Fat: 5.4g | Cholesterol: 4mg

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I prepared these exactly as written, right down to the fresh bread crumbs. I did, however, ignore the baking time, as 20 minutes at 400 degrees is WAY too long! I baked these for 10 minutes at 350 degrees, then hit them with the broiler for a couple of minutes. Simply beautiful, delicious, fresh tasting, and a colorful addition to the dinner plate! You just can't go wrong with good, simple, fresh ingredients! Was this review helpful? [ YES ]
53 users found this review helpful I prepared these exactly as written, right down to the fresh bread crumbs. I did, however,...

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