From Braises and Stews by Torie Ritchie
She recommends serving over rice or polenta.
Swiss Chard with Cannellini
1 bunch (about 1 pound) red, white or rainbow Swiss chard
1/4 cup olive oil
1 yellow onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 garlic cloves, roughly chopped
1 can (14-1/2 ounces) chopped tomatoes
1/4 teaspoon red pepper flakes
1 can (15 ounces) cannellini beans, drained and rinsed
Kosher salt
Freshly ground pepper
Trim the stems and center ribs off the chard and reserve for another use. Rinse leaves, shake off excess water, and stack leaves on a cutting board. Thinly slice crosswise. Set aside.
In a 10 to 12 inch wide saute pan or 5 to 7 quart Dutch oven, warm the oil over medium-high heat and add the onion, celery and carrot. cook, stirring until vegetables are softened, aabout 5 mnutes. Stir in the garlic and cook for about 30 seconds, until fragrant, then stir in the tomatoes and red pepper flakes. Reduce heat and simmer, uncovered, until tomatoes break down and sauce thickens a bit, about 10 minutes. Stir in chard by the handful, letting each addition cook down a bit before addint the next. Stir in the beans. Cover pan and simmer until greens are very soft, 10 to 15 minutes more. Season to taste with S&P.
She recommends serving over rice or polenta.
Swiss Chard with Cannellini
1 bunch (about 1 pound) red, white or rainbow Swiss chard
1/4 cup olive oil
1 yellow onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 garlic cloves, roughly chopped
1 can (14-1/2 ounces) chopped tomatoes
1/4 teaspoon red pepper flakes
1 can (15 ounces) cannellini beans, drained and rinsed
Kosher salt
Freshly ground pepper
Trim the stems and center ribs off the chard and reserve for another use. Rinse leaves, shake off excess water, and stack leaves on a cutting board. Thinly slice crosswise. Set aside.
In a 10 to 12 inch wide saute pan or 5 to 7 quart Dutch oven, warm the oil over medium-high heat and add the onion, celery and carrot. cook, stirring until vegetables are softened, aabout 5 mnutes. Stir in the garlic and cook for about 30 seconds, until fragrant, then stir in the tomatoes and red pepper flakes. Reduce heat and simmer, uncovered, until tomatoes break down and sauce thickens a bit, about 10 minutes. Stir in chard by the handful, letting each addition cook down a bit before addint the next. Stir in the beans. Cover pan and simmer until greens are very soft, 10 to 15 minutes more. Season to taste with S&P.