Cardo y berza con garbanzos

When this recipe came through my reader, it was called Espinacas con garbanzos (Spinach and Chickpeas); Since I had a whole plan for a meal (see my recipes for Roasted Salsa and Spinach Tortillas) that already involved spinach, and I had a bunch of collard greens (berza) that were getting wilted and a fresh bunch of chard (cardo) come in my organic delivery, I decided to do some substituting, which at this point is less a decision and more a force of habit :)  From the original blog post, apparently this is a Spanish comfort food; I'd never heard of it (being about as whitey McWhite White as they come...) but I am so happy I it gave it a try!

Cardo y berza con garbanzos
6g coconut oil
1 medium red onion, chopped
2 cloves garlic, minced
1 tsp of cumin
3/4 cup all natural tomato sauce
1 bunch collard greens, stems removed and chopped
1 bunch chard, any variety, stems removed and chopped
1 15 oz can chickpeas, drained and rinsed
juice of 1 lemon
few dashes of Tabasco, to taste
salt, pepper

In a large, deep, sauce pan with fitting lid, sautee onion and garlic in the coconut oil, until just translucent.  Add cumin and saute until fragrant. Add chard, collards, chickpeas, and  tomato sauce; cover and let greens wilt.  Add some water, and continue to saute, covered, checking frequently for doneness.  When greens are tender, saute uncovered until liquids have all but evaporated.  Season with salt, pepper, and lemon juice over the top before serving.

Yields 5 cups, 140 calories per cup