More Swiss chard. This time, stewed chard with cannellini beans, a delicious "minestra" to serve as a first course, a side dish, or a light meal.
Following up from the last post on Swiss chard.
Two bunches of Swiss chard, well washed, stems removed, chopped coarsely (about 8 cups loosely packed chopped leaves)
4 cloves garlic, sliced
1 can cannellini beans, drained and rinsed
1/2 tsp red pepper flakes
2 anchovy fillets (optional)
Film a Dutch oven generously with olive oil (you'll probably want about 1/4 - 1/3 cup), and bring to medium heat. Add sliced garlic and saute it until just barely golden. Add anchovy fillets and red pepper flakes if desired.
Add the washed, chopped chard. (It will make a fuss when you add the wet greens to the hot oil, so beware!)
Cover the pot, and let the chard wilt for a few minutes. Add the rinsed beans, stir well, add about 1/2 water, and bring to a simmer. Cover, reduce heat to very low, and let simmer for 15-20 minutes, until the chard is very tender.
Finish with a drizzle of raw olive oil.
Serve in soup plates with crusty bread. Once you have this, you'll feel like you need nothing else on your menu that evening.
Sunday, September 28, 2014
On a Swiss roll: Swiss chard with cannellini beans
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.