At the risk of sounding like an old fart I thought I would admit that we ate this dinner at 5 p.m. and were in bed by 8 p.m. Did I mention it was a Friday night? I received a text message from a girlfriend around 7:30 wondering if I was able to grab a drink and dinner with her. My first thought was “who the heck is texting me at this ungodly hour?” Once I realized it was only 7:30 I had to embarrassingly admit that I was in my pajamas and drinking Sleepy Time Tea, could she take a raincheck? This is our new reality…..No social life!
In any case, we don’t really mind. It’s hard to miss our social life when our brains are jam-packed with vegetable non-sense 24/7. I find myself too tired to care about my appearance, social activities, or anything that is not farm related at the moment. I know this won’t be the case forever, but right now feeling like a social loser is totally okay by me. Besides, sleep is totally underrated and I can’t seem to get enough at the moment!
Henry is the only one who seems to understand.
Enough talk about being a loser, let’s chat about swiss chard shall we? I love chard! It is one of those vegetables that seems to get overshadowed by kale. Don’t get me wrong, I am head-over-heels in love with kale. However, chard deserves a little attention too. Besides, it’s loaded with a ton of antioxidants including vitamin C, vitamin K, Vitamin A, and lots of iron. Cheers to that!
This garlicky swiss chard, sun dried tomato & chickpea salad is so stinking good and easy that you literally have no excuse not to make it. Trust me folks, food like this is why we farm. Dig in!
Garlicky Swiss Chard with Sun Dried tomatoes and Chickpeas (serves 4)
2 TBS olive oil (divided)
2 bunches swiss chard, stems removed and coarsely chopped
1 cup veggie stock
2 large shallots, finely chopped
5 cloves of garlic, minced
1 can of chickpeas, drained and rinsed
1/2 cup of sun dried tomatoes in oil, drained and chopped
Juice from half a lemon
1/4 cup parmesan cheese, grated
2 tsp crushed red pepper flakes
Heat a large skillet over medium heat. Add 1 TBS of olive oil. Add chard and sauté for about 1 minute. Add 1 cup of veggie stock and cover. Cook until chard is tender (about 5 minutes) Remove chard from heat and drain through a fine mesh strainer. Set aside.
In the same skillet heat the remaining oil. Add the shallot and sauté for about 3 minutes. Add the garlic and cook for about 3 more minutes. Add chickpeas and sun dried tomatoes. Cook for about 1 minute. Stir in the chard. Cook until heated through (about 3 minutes)
Drizzle lemon juice, parmesan cheese, and crushed red pepper flakes. Serve and enjoy!