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- 1 bunch of Swiss chard with stems
- 2 tablespoons unsalted butter or olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves of garlic, minced
- 2 1/2 tablespoons fresh thyme leaves
- 1 bay leaf
- 1/2 cup dry white wine
- 1 medium green zucchini, sliced into half-moons about 1/2 inch thick
- 1 medium yellow zucchini, sliced into half-moons about 1/2 inch thick
- 4 cups vegetable stock
- Salt and freshly ground black pepper
- 2 cups cooked chickpeas
- 1 tablespoon fresh lemon juice
- 2 teaspoons grated lemon zest
- Pinch of crushed red pepper flakes
- Separate the stems from the chard leaves. Finely chop the stems and set them aside. Slice the leaves thinly and set them aside. In a large pot over medium heat, melt the butter. Add the onion and cook, stirring occasionally, for about 5 minutes. Add the Swiss chard stems, garlic, thyme, and bay leaf. Cook for about 1 minute longer. Pour in the wine and bring the mixture to a boil. Reduce the heat to medium-high and cook until most of the liquid evaporates. Add the zucchini, stock, and a hefty pinch of salt and pepper. Bring the liquid to a boil again. Reduce the heat to medium-low and cook until the zucchini is tender, about 8 minutes.
- Add the chickpeas and chard leaves. Continue to cook until the chard wilts down a bit. Season with the lemon juice, lemon zest, red pepper flakes, and additional salt and pepper.
- Ladle into bowls and serve.
From the book LOCAL DIRT by Andrea Bemis. Copyright © 2020 by Andrea Bemis. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.
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