Here is a low-carb, Mediterranean-style chard and chickpea braise tailored exactly to your ingredients.Swiss chard leaves are an excellent low-carb substitute for spinach, adding an earthy flavour that pairs beautifully with pork chops and sherry

Ingredients:-

• chickpeas: 1 tin (400g), drained (the main low-carb starch substitute).
• Chard Leaves: Stems removed, leaves roughly chopped.
• Large Tomato: 1, chopped.
• Onion: 1 medium, diced.
• Garlic: 2 cloves, sliced or minced.
• Sherry: 3-4 tablespoons (for deglazing).
• Fresh Herbs: Rosemary, thyme, or oregano (finely chopped).
• Olive Oil: 2 tablespoons.
• Salt & Black Pepper: To taste

Method:-

• Sauté the base: Heat olive oil in a pan over medium heat. Fry the onion and your fresh herbs (like rosemary or thyme) for 5 minutes until soft.
• Add the garlic and cook for 1 minute until fragrant.
• Deglaze with sherry: Pour in the sherry. Let it bubble rapidly for 1 to 2 minutes until the alcohol smell cooks off and the liquid reduces by half.
• Add tomato & chickpeas: Stir in the chopped tomato and chickpeas.
• Season with salt and pepper.
• Cover the pan and simmer for 5-7 minutes until the tomatoes soften and create a light sauce.Wilt the chard:
• Pile the chopped chard leaves on top.
• Cover with the lid for 2 minutes to let them steam.
• Stir the wilted leaves into the chickpea mixture, cook for 1 more minute, and serve hot next to your pork chops.