Serve this easy, simple greek dish as part of a Greek Feast. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 1 medium onion, sliced*
• 1 15 oz can organic chickpeas, drained and rinsed
• 4 cloves garlic, minced*
• 1 large bunch swiss chard*, coarsely sliced including stems
• 1/2 head small-medium arrow head cabbage*, coarsely sliced
• 1 tbsp balsamic creme vinegar
• Salt and pepper to taste

DIRECTIONS

1. In a large, cast-iron wok (or other large skillet), heat oil on medium-high heat. Saute onions and chickpeas for about 4 minutes. Add garlic and cook for another 2 minutes.
2. Turn heat down to medium and add swiss chard and cabbage. Saute for about 4-8 minutes or until cabbage and swiss chard are tender. (Add about 2 tbsp of water if the vegetables start to stick to the bottom of the pan.) Stir in salt, pepper, and balsamic creme vinegar.