Greens, greens and more greens!

OK, while that photo isn't exactly food porn, it is pretty representative of what we've been eating the past month or so ??? greens, greens and more greens! I actually did a bit of overplanting in our garden and went a little overboard with the amount of food. And in the past month or so that early spring excitement has turned into one heaping plate of greens after another.

Chard! Kale! Lettuce! Spinach! Chard! Kale! Lettuce! Spinach! Chard! Kale! Lettuce! Spinach!

We've had to get creative and I've had plenty of ammo for my beloved green smoothies (more on them another day) … but doing most of the heavy lifting has been our dinner plates, which each night seem to see a different helping of greens. And the most frequent green to make it to the dinner table is none other than the beautiful Rhubarb Swiss Chard I planted back in March. The stuff doesn't bolt or wilt, so we've been working our way through it rather than giving it away (like our lettuce) or rushing through it (hellllllooooo, spinach!).

And one of our favorite ways to enjoy it seems to be this little recipe that the Darling Hubby (DH) whipped together loosely based on something I asked to make him from the Web (he likes to play Top Chef and put his own spin on things). So, without further ado, is our Chard, Garbanzos and Tomatoes recipe, more or less.

Chard, Garbanzos and Tomatoes
1 bunch Swiss Chard, washed and torn
1 can of garbanzo beans, drained and rinsed
1 large tomato, sliced
1 tablespoon olive oil
1 clove garlic, minced
Balsamic vinegar
Lemon juice
Salt and pepper to taste
Saute garlic in olive oil, then add garbanzo beans. Heat through and then add chard, stirring until cooked and wilted. Put chard mixture on a plate with the sliced tomatoes, top with salt, pepper. lemon juice and balsamic vinegar. Serve with a slice of homemade bread. Yum!