Jam-packed with good-for-you veggies; quick and easy to make. Adapted from Joe Bastianich.
2 pounds Swiss chard, large stems discarded and leaves cut crosswise in to 2-inch strips
¼ cup extra-virgin olive oil
3 cloves garlic, thinly sliced
¼ teaspoon crushed red pepper
1 (26 ounce) can diced tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
½ teaspoon salt
¼ teaspoon black pepper
Add chard to a large pot of boiling water, reduce heat and simmer until leaves are tender, about 8 minutes. Cool slightly, drain and gently squeeze out excess liquid.
In the same saucepan, heat oil over medium-low heat. Cook garlic and crushed red pepper until garlic is golden, 1 minute.
Add tomatoes, increase heat and bring to a boil. Add beans, reduce heat and simmer for 3 minutes.
Add the chard and simmer for 4 minutes. Season with salt & pepper and serve.
Download the printable White Bean and Swiss Chard Stew PDF