Original recipe: Quick White Bean Stew with Swiss Chard and Tomatoes
Red Chard and White Beans with Tomatoes and Garlic
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.