Jam-packed with good-for-you veggies; quick and easy to make. Adapted from Joe Bastianich.
Serves 4
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
This is fabulous…I made one minor addition which my wife really loved.
While cooking the garlic and red pepper I added thinly sliced Brussels sprouts.
This gave it a bit more flavor and substance.
Chris – I’m a big fan of adding Brussels sprouts wherever you can. I’m going to try your suggestion next time!
Lisa