Swiss Chard With Cannellini
This hearty and nutritious Swiss chard and cannellini bean stew is a comforting dish that will warm you up from the inside out. The tender chard leaves and creamy beans are simmered in a flavorful tomato broth with a hint of spice from red pepper flakes. Each bite is a delicious balance of earthy greens, savory vegetables, and rich beans. This stew is perfect for a cozy meal on a chilly evening or as a satisfying lunch option.
— Constant Cookbook
Ingredients
- 1 bunch (about 1 lb.) red, white or rainbow Swiss
- chard
- 1/4 cup olive oil
- 1 yellow onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 2 garlic cloves, roughly chopped
- 1 can (14 1/2 oz.) chopped tomatoes
- 1/4 tsp. red pepper flakes
- 1 can (15 oz.) cannellini beans, drained and
- rinsed
- Kosher salt and freshly ground pepper, to taste
Instructions
- Trim the stems and center ribs off the chard and reserve for another use. Rinse the leaves, shake off the excess water and stack the leaves on a cutting board. Thinly slice crosswise. Set aside.
- In a wide sauté pan or 5- to 7-quart Dutch oven over medium-high heat, warm the olive oil and add the onion, celery and carrot. Cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, then stir in the tomatoes and red pepper flakes. Reduce the heat and simmer, uncovered, until the tomatoes break down and the sauce thickens a bit, about 10 minutes. Stir in the chard by the handful, letting each addition cook down a bit before adding the next. Stir in the beans. Cover the pan and simmer until the greens are very soft, 10 to 15 minutes more. Season with salt and pepper. Serves 6.
- Adapted from <I>Braises & Stews,</I> by Tori Ritchie (Chronicle Books, 2007).
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