Swiss Chard Saute with Greek Yogurt


1 bunch swiss chard, stems separated from the leaves

1/3 cup extra virgen olive oil

3 medium carrots, peeled and cut into 3/8 inch dice

1 tsp. caraway seeds

1 1/2 cups cooked chickpeas, canned is fine

1 clove garlic, minced

1 T. mint, chopped

1 T. cilantro, chopped

1 T. lemon juice

salt and pepper

1/2 cup Greek yogurt


Roughly chop the chard stems and leaves. Heat the olive oil in a large saucepan. Add the carrots and caraway and saute for about 5 minutes, or until the carrots are beginning to get tender. Add the chard and chickpeas and cook for about another 5 minutes. Add the garlic, herbs, lemon juice, salt and pepper. Allow to cool for a few moments and taste, adjusting the seasoning as needed.

To serve, mix the yogurt with a drizzle of olive oil. Add a sprinkle of salt and black pepper. Pile the vegetables on a platter and spoon the yogurt on top.



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