Swiss Chard with Garbanzo Beans

• 2 tbsp Olive Oil
• 1 Shallot, chopped
• 2 Green Onions, chopped
• 1/2 cup Garbanzo Beans
• Salt and Pepper, to taste
• 1 bunch Swiss Chard, rinsed and chopped
• 1 tomato, sliced
• 1/2 Lemon, juiced

Heat olive oil in large skillet. Add shallot and green onions, stirring until soft and fragrant.

Add Garbanzo beans, seasoning with salt and pepper. Heat through.

Place chard in pan and cook until wilted. Add tomato, lemon juice and heat through. Season with salt and pepper.

Greens with Carrots & Feta

• 2 Carrots, shredded
• 2 bunches Leafy Greens (Kale, Collards, Swiss Chard...), thinly sliced.
• 1/2 Red Onion
• 1/4 tsp Sea Salt
• 1/2 tsp Ground Black Pepper
• 1/4 lb Feta Cheese, crumbled.
• Brown Rice, cooked to package instructions.

Put Carrots, Onions, 1/4 cup of water, salt and pepper into large deep skillet. Toss Well.

Cover and cook over medium heat, tossing once or twice until greens are wilted and tender.

Toss with feta cheese and spoon over brown rice.

Chard Tacos

This dish is spicy - if you've got a mild pallat like me - but delicious. The portion size is small, so you'll definitely want to make a side with this. Go traditional with some rice and beans, or maybe a Heart of Palm and Avocado Salad to help cool down the heat.

• 1 1/2 tbsp Olive Oil
• 1 large Onion, large chop
• 3 cloves Garlic, minced
• 1 tsp red pepper flakes
• 1/2 cup Chicken Broth
• 1 bunch Swiss Chard (Stems removed and leaves cut crosswise)
• pinch Salt
• Taco Shells

Heat Olive Oil in skillet over medium heat. Stir in onion. Cook, stirring until onion has softened and turned golden brown. Add garlic and red pepper flakes. Stir approximately 1 minute, or until fragrant.

Stir in broth, chard and salt. Cover and reduce heat to low, simmering until chard is nearly tender. Remove lid and increase heat o medium. Stir until liquid evaporates. Remove from heat.

To serve: Fill taco shells with chard mixture.

Quinoa & Chard Pilaf

• 1 tbsp Olive Oil
• 1 Onion, Diced
• 3 Cloves Garlic, Minced
• 2 cups Quinoa, Uncooked, Rinsed
• 1 cup canned Lentils, Rinsed
• 8 oz Mushrooms, Chopped
• 1 qt Vegetable Broth
• 1 bunch Swiss Chard, Stems removed.

Heat oil in large pot over medium heat. Stir in onion and garlic, sauté 5 minutes, until onion is tender. Mix in Quinoa, Lentils, and mushrooms. Pour in the broth. Cover and cook 20 minutes.

Remove pot from heat. Shred Chard and gently mix into the pot. Cover. Allow to sit 5 minutes, or until Chard is wilted.