Savory Swiss Chard With Chickpeas

• 2 bunches Swiss Chard
• 1 15 oz can Chickpeas, drained and rinsed
• 2 tablespoons olive oil, plus more to garnish
• 1 tablespoon Worcestershire sauce
• 1 tablespoon white balsamic vinegar (or rice wine vinegar)
• 1/2 cup chicken stock
• Salt and Pepper to taste
• 1 pinch red pepper flakes (optional)

1. Separate the stems from the leaves of the chard, and chop the stems into 1/2 inch slices, and tear the leaves in 1 1/2 inch pieces.
2. Heat a skillet over medium high heat and add the oil. When the oil begins to shimmer, add the chickpeas and saute until they begin to get a little golden and crispy on the outside.
3. Add the chard stems and cook for a minute, then sprinkle the Worcestershire sauce and vinegar over the top and cook until nearly evaporated.
4. Toss in the chard leaves and gently combine with the stems and beans, then pour the chicken stock over. Mix in the red pepper flakes if you like a little heat.
5. Continue to saute until the leaves are cooked, and the stock is mostly gone. The dish should have the sense of being juicy, but not swimming.
6. Season to taste with salt and pepper, and finish with a drizzle of olive oil.

chickpeas, olive oil, worcestershire sauce, white balsamic vinegar, chicken stock, salt, red pepper

Taken from food52.com/recipes/14177-savory-swiss-chard-with-chickpeas (may not work)