2 lbs Swiss chard, large stems discarded and leaves cut
crosswise into 2-inch strips
¼ C extra-virgin olive oil
3 cloves garlic, thinly sliced
¼ tsp. crushed red pepper
1 (26 oz) can diced tomatoes
1 (15 oz) can cannellini beans, drained and rinsed
½ tsp salt
¼ tsp pepper
Add chard to a large pot of boiling water and simmer over
moderate heat until tender, 8 minutes.
Cool slightly, then drain, squeezing out excess liquid.
In the same saucepan, heat oil over medium-low heat, and
cook garlic and crushed red pepper until garlic is golden, 1 minute.
Add tomatoes and bring to a boil. (I
didn’t drain them because the recipe didn’t say to.) Add beans and simmer over moderately high
heat for 3 minutes.
Add the chard and simmer over moderate heat until the
flavors meld, 3 to 4 minutes. Season with
salt and pepper and serve.
Yeild: 4 servings
I found this recipe in People Magazine and I'm so glad I tried it. Here's a little picture montage of when I made it for the first time:
Ready to begin...
(Yes, I used navy beans the first time I made it just because that's what I happened to have on hand.)
Boiling the chard...
Looking tasty!!
The finished product...
And, it's a hit! :)
ENJOY!! :)
