2bunches Swiss chardcenter stems cut out and discarded and leaves coarsely chopped
2cupslow-sodium chicken brothor vegetable broth
2medium shallotsfinely chopped (about 1/2 cup)6 medium garlic cloves, minced
15.5ouncecan garbanzo beanschickpeas, rinsed and drained
2tablespoonsfreshly squeezed lemon juice
Salt and freshly ground black pepperto taste
1/2cupcrumbled feta cheeseoptional
In a larges skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add half of hte chard and cook, 1 to 2 minutes. When the first half has wilted, add the remaining chard. When all of the chard is wilted, add the chicken broth. Cover the skillet and cook the chard until tender, about 10 minutes. Drain the chard through a fine sieve (strainer) and set it aside.
Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and garlic and cook, stirring, until they are softened, about 2 minutes. Add the chard and chickpeas and cook until heated through, 3 to 4 minutes. Drizzle the lemon juice over the mixture and season with salt and pepper, to taste. Sprinkle cheese on top just before serving, if desired.