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Mediterranean Chard Stir Up

Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: talltree


  • Rainbow Chard, coarsely chopped (2 bunches)

  • Leeks, chopped (1 pc)

  • Garlic, chopped (3 cloves)

  • Feta, crumbled (1/2 cup)

  • Chickpeas, boiled (1 cup)

  • Sun-dried Tomato & Black Olive Pesto (3 tbsp)

  • Olive Oil (1 tbsp)

  • Veggie Broth (1 cup)

  • Black Pepper, to taste

  • Sea Salt, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. In a large skillet heat the olive oil and then cook the garlic and leeks till softened for about 2-3 minutes.

  2. Add in the chard and chickpeas and cook till the chard is wilted and then add the veggie broth and cook with the lid on for about 5 minutes-8 minutes till the chard is tender.

  3. Put in a serving bowl and add the sun-dried tomato and black olive pesto and salt and pepper to taste.

  4. Top with crumbled feta and serve!

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