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Swiss rainbow chard

Rainy Day Recipe: Swiss Chard + Cannellini Beans

  • 2 pounds Swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red pepper
  • One 16-ounce can cannellini beans, drained and rinsed
  • Salt

This super easy, weeknight meal was a staple in our house and the perfect end to a rainy day.

In a saucepan, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute.

 

Add the chard and saute over moderate heat until tender, 8 minutes.

 

Add the beans and simmer over moderately high heat for 3 minutes. Toss until the flavors meld, 5 minutes.

 

I always add some parmesan cheese (of course) and crusty bread. And no one complains when I pair it with some red wine either!

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2 Comments
  • Kim

    July 31, 2018at3:38 pm

    I’m going to try this this week!

    • Carina

      August 2, 2018at8:59 am

      Soooo good! They have great chard at the market in One Loudoun, Saturdays 9am-1pm!