This recipe is from Lindsay S. Nixon's Everyday Happy Herbivore vegan cookbook. One of the things I love about this book is all the recipes can be made in 30 minutes or less. In this recipe Lindsay offers the option of adding additional ingredients to make it a full meal. It's light and simple and works perfectly with fresh chard from the garden (or supermarket!).
Rainbow Greens with chickpeas, peppers and quinoa
1 bunch rainbow chard (or collards/kale)
4 cloves garlic
pinch of dried oregano
1 tsp apple cider vinegar
1/4 cup raisins
optional additions: chick peas, peppers, a grain of your choice
Wash and chop greens.
Line a large pot or skillet with a thin layer of water.
Add garlic, oregano, and vinegar and bring to a boil, sautéing garlic over high heat for a minute. Add raisins (and any additional ingredients) and cook for another minute, then add chard.
Use tongs or spatula to stir chard around so it cooks down and incorporates with the other ingredients.
Once chard is softer and brighter in color, turn off heat and mix everything well.
Season with salt and pepper and serve.
Recipe from Everyday Happy Herbivore by Lindsay S. Nixon
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