From: Chef John Critchley, Area 31, Miami. Yield: 4-6 servings. ½ cup olive oil 1 onion, small dice 3 garlic cloves, minced 1 Tbsp. tomato paste ¼ cup Spanish ham, small cubes ½ cup Spanish chorizo, sliced ¼” ¼ cup white wine 1 bay leaf 1 cup Swiss chard, cleaned, chopped 1½ cups chickpeas, cooked 1 tsp. salt and pepper 3 cups chicken stock In a cast iron pot or heavy-duty sauce pot, place olive oil, onion, garlic ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.