Recipe: Swiss Chard with Cannellini Beans

SWISS CHARD WITH CANNELLINI BEANS

"The Italians often braise their beloved bietola (Swiss chard) with beans for a humble and healthy sauce over pasta. I like the vegetables on their own as a meatless stew over rice or polenta. For best texture, I don't use the chard stems, setting them aside for minestrone or to braise on their own."

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 and 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 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, about 5 minutes.

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 adding the next.

Stir in the beans. Cover pan and simmer until greens are very soft, about 10 minutes more. Season to taste with salt and pepper.

Serves 6
Adapted from: Braises and Stews by Tori Ritchie
Source: CBS, The Early Show