- YIELDS | 4 SERVINGS
- PREP TIME | 10 MINS
- COOK TIME | 10 MINS
I make this delicious and nutritious recipe all year long because it’s so versatile, delicious, and crowd pleasing. You can use navy or cannellini beans. Sub Swiss chard with another favorite, hearty green. Plus, this dish can be easily made vegan by changing up the broth and omitting the cheese. I like to create a delicious meal by serving a crisp, green salad alongside with a glass of buttery Chardonnay.
- 1 pound Swiss chard, about 1 large or two small bunches
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, minced
- 15-ounce can white beans, drained and rinsed
- 15-ounce can stewed tomatoes, drained, optional
- 1 1/2 cups chicken or vegetable broth
- Kosher salt and freshly ground pepper
- Grated Pecorino or Parmesan cheese, for serving
- French baguette, or your favorite rustic bread, toasted
- Trim the bottom of the chard stems, and wash and dry the leaves. Separate the leaves from the stems, but keep both.
- Stack the leaves on top of each other and roll into a tight cylinder. Slice the chard leaves perpendicularly into ribbons. Cut the stems into thin slices
- In a large skillet over medium heat, add the oil. When it begins to shimmer, add the garlic and stir until the garlic becomes fragrant, about 1 minute.
- Add the chard stems and cook for about 5 minutes. Add chard ribbons and sprinkle generously with Kosher salt and freshly cracked pepper. Stir to incorporate and cover for 1-2 minutes. Uncover, and the leaves should be bright green and tender.
- Add beans, tomatoes, and broth and simmer until heated through, about 1 minute.
- Season with additional salt and freshly ground pepper as necessary and divide into bowls. Drizzle with olive oil and a shower of Pecorino cheese.
- Serve alongside a basket of warm, toasted bread, crisp green salad, and a nice Chardonnay.
This recipe works well with kale, spinach, or any hearty, fresh green.
Make a double batch and freeze for later.
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