Swiss Chard with Garbanzo Beans

Recipe adapted from Gabriele Corcos and Debi Mazar


1 lb. chard
2 tablespoon olive oil
2 ounce pancetta or bacon, cut into a 1/4-inch dice
2 tablespoon finely chopped leek, shallot, or onion
Pinch of red pepper flakes
1 can garbanzo beans, drained and rinsed
Freshly ground black pepper


Wash the chard leaves and stems in a bowl full of cold water. Shake off the excess water, but do not dry the chard. Tear the stems from the leaves and chop crosswise into 1/2-inch pieces and set aside. Stack the leaves and chop them coarsely. Keep the stems and leaves separate. Heat the oil in a  large skillet over medium high heat. Add the pancetta (or bacon) and cook until crisp and browned, about 3 minutes. Stir in the leeks and red pepper flakes and cook, stirring often, until the leeks soften, about 2 minutes. Add the chard stems and the beans. Cook, stirring occasionally, until the stems soften, about 4 minutes. Stir in the leaves, a handful at a time, until wilted. Cover and cook, stirring occasionally, until the chard is tender (about 5 minutes). Taste and season with salt and pepper as needed. Serve hot.