Eat your greens !

Ingredients

• Swiss Chard
• Garbanzo beans
• Lemon vinaigrette
• Garlic 

Four ingredients and quick to whip up.

Wash and coarsely chop the chard, then saute in olive oil with a clove or two of minced garlic until wilted. Plate and toss in a can of drained, garbanzo beans. Drizzle with lemon vinaigrette and season with salt and pepper.

To make the vinaigrette mix the juice from half a lemon with a tablespoon of olive oil and a drizzle of honey and add some finely grated lemon zest.

I would like to say that if you can take dry beans, soak overnight then cook in a pressure cooker the next day and use them instead of can beans, there is a difference in taste. Of course its a lot more work and then you need to plan the dish in advance.  More often than not i end up using canned beans because its easier.