Chickpea and Chard Sauté with Greek Yogurt

Recipe from Yotam Ottolenghi’s Plenty  

This dish is a protein and vitamin packed meal/side and is tasty to boot!  We like that it uses both the stalks of the chard as well as the leaves, which are delicious in their own right. You can also make this dish with kale or collards, and their stems!

All the chard in your box, leaves and stems separated 
1/3 cup olive oil
4 medium carrots, cut into a ½ inch dice
1 teaspoon caraway seeds
1 ½ cups cooked chickpeas (from a can is fine)
1 garlic clove, crushed
1 tablespoon mint
1 tablespoon cilantro
1 tablespoon lemon juice
salt and pepper
½ cup Greek yogurt
1 tablespoon olive oil

Blanch the stalks in plenty of boiling, salted water for 3 minutes.  Add the leaves and cook for another two minutes.  Drain everything and run some cold water over the greens to refresh them.  Squeeze them dry and chop them roughly.

Heat up the olive oil in a large, heavy saucepan.  Add the carrots and caraway seeds and sauté for 5 minutes on medium heat.  Add the chard and chickpeas and cook for another 6 minutes or so.  Add the garlic, herbs, lemon juice a bit of salt and pepper.  Remove from heat and let cool a bit.  Add a bit more salt and pepper if needed at this point.  

Mix the yogurt and the remaining one tablespoon olive oil, and a bit more salt and pepper.  Pile the vegetables on a serving dish and spoon the yogurt on top.  This can be served warm or at room temperature.

--Jenna Muller