Sunday, August 5, 2018

RECIPE: Red Chard and White Beans with Tomatoes and Garlic

This recipe sounds too simple to be good but, trust me, it's DELICIOUS!  My husband takes it to work with a slice of crusty bread, I eat it 'straight'.  It's even good cold!

Original recipe: Quick White Bean Stew with Swiss Chard and Tomatoes

Red Chard and White Beans with Tomatoes and Garlic
 Serves 4

1 or 2 pounds* red chard, including the stems, cut into 1/2" slices
1/4 c. extra virgin olive oil
3 garlic cloves, thinly sliced
1/4 t. crushed red pepper flakes
1/2 c. chopped onions
1 c. canned tomatoes, crushed
1 16oz can cannellini beans, drained and rinsed
2 T. balsamic vinegar

Bring a saucepan of water to boil, add the chard and simmer over moderate heat until tender, about 8 minutes.  Drain and gently press out excess water.  (You can keep these in the fridge for several days - I use them to make risotto and other dishes calling for red chard).

Heat the oil on medium, add the garlic and red pepper and saute until the garlic is golden, 1 minute.  Add the onions and saute until softened.

Add the tomatoes and bring to a boil.

Add the beans and simmer on med-high for 3 minutes.

Add the chard and simmer until the flavors meld, about 5 minutes.

Season with salt, add balsamic, and serve.

(This is also good with leftover chicken, stirred in just before serving (adjust salt and cayenne))

*I have made this with only 1 pound of chard and it was plenty.  If you have lots of chard, go ahead and use 2, but don't discount this recipe if you only have 1 pound.

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